“Alla diavola” linguini pasta with fondue of Grana Padano cheese
Pasta never fails. And the juicy touch of Argentine red shrimp makes it unbeatable!
- 45 min
- 2 personas
- Dificultad Medium
Ingredients of the recipe
- 6 GrandKrust prawns (or large prawns/shrimp)
- 2 garlic cloves
- 1 chili pepper
- Zest of 1 lemon
- Fresh thyme (to taste)
- 12 cherry tomatoes
- ½ cup vegetable broth (about 4 fl oz)
- 3.5 oz Grana Padano cheese (about 1 cup grated)
- 9 oz tagliatelle pasta
- Extra virgin olive oil (EVOO), to taste
- Chives, chopped (to taste)
Our star product
Gambón entero crudo 700 g
The Wild Taste
Nutritional information
- Energy1.077 Kcal
- Proteins77.7 g
- Carbohydrates72.2 g
- Fats53.9 g
Step by Step of Recipe
Step 1
To start, cook the prawns in olive oil for two minutes on each side.
Step 2
Next, sauté the sliced garlic and chili pepper until golden, then set aside.
Step 3
In the same oil, fry the prawn heads for about two minutes, pressing them down so they release their juices.
Step 4
Once the heads are cooked, remove them and strain the remaining juices. Add the zest of 1 lemon, 3 sprigs of thyme, and the previously cooked garlic and chili pepper to this broth. Mix everything well and set the sauce aside.
Step 5
Sear the cherry tomatoes on both sides in olive oil.
Step 6
Simmer the vegetable broth with the Grana Padano over medium heat until it melts and forms a thick sauce.
Step 7
Heat some olive oil in a skillet. Add the previously cooked tagliatelle, the prawns, the cherry tomatoes, thyme, and the prawn juice sauce. Cook everything together for about three minutes so the flavors blend well.
Step 8
Finally, plate the dish and top it with the Grana Padano sauce and some chopped chives. Enjoy!
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