I hope you're all doing great. And I hope there will be peace and stability in my country soon, after tomorrow. It all seems a bit apocalyptic around here, and I'm not thrilled at the thought of seeing post-apocalyptic days. I sew, read, and cook to calm down, while I wait for the next day to come, you know, the very next one, or the next month. Anything can happen. In the meantime, I cooked some pasta 😊🍝

As part of my plan to survive a week without leaving home, I stocked up on enough food, among my supplies: 2 kilos of fresh shrimp, of which I used 250 grams to prepare these tagliatelle.

INGREDIENTS

For 2 people:

• 250 g of fresh and cleaned shrimps
• 30 ml freshly squeezed lemon juice
• 2 medium ripe tomatoes
• 6 tablespoons fresh filleted garlic
• 2 tablespoons butter
• 1/4 cup white wine
• salt and freshly cracked black pepper to taste
• enough olive oil for sauteeing
• 100 gr mozzarella
• 250 gr tagliatelle

THE PROCESS

First of all, we must clean the shrimp.

When it comes to little shrimp like these ones, you may leave the intestine in (the dark vein). I have taken it out because I wasn't going to cook them much.

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I removed the head and tail with my hands, as well as the entire exterior (the shell and legs) and then ran the tip of the knife along the shrimp piece to expose the digestive tract which is like a dark vein; then I removed it all and washed the shrimp under the tap.

Quickly marinate the cleaned shrimp with freshly cracked black pepper, salt, and freshly squeezed lemon juice.

I made a simple but quite aromatic sauce. Shrimp has a very delicate flavor, so we want to use ingredients that enhance it rather than dull it. Filleted garlic, white wine, and butter are ideal for this. On the other hand, fresh lemon and black pepper add freshness.

I sauteed the filleted garlic in butter and olive oil until it began to brown.

Then I cut the tomatoes into thick juliennes and added it in the wok along with marinated shrimp.

I stirred it well while it cooked for about two minutes.

Then I added the white wine...

...and stirred a little more.

After two more minutes, the sauce had taken on a beautiful color. It was done. Time to add the tagliatelle al dente.

I cooked the tagliatelle for 4 minutes or so. Then I transferred them to the wok. They would finished cooking with the remaining heat.

While the tagliatelle finished cooking, they were also absorbing the sauce. I left them in the wok with the lid on for about 5 minutes.

When I lifted the lid, I could see that the noodles had absorbed most of the sauce. I took the chance to remove the strips of tomato skin that were loose.

I added some mozzarella cheese to make a happy dish...

And it was time to eat! I sprinkled more freshly ground black pepper on top and served it with a green salad (arugula, watercress, lettuce, roasted crushed walnuts and a homemade honey mustard dressing; by the way, it was the perfect match for this simple dish).

As usual, I hope you found this post useful 😁❤️

Bon appetite!

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.

Thank you so much for your visit :)

Banner by @andresromero 🖤

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