Shrimps tagliatelles and zucchinis julienne
25
10
4
No
Ingredients
- 340 gr of tagliatelle
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of milk
- 80 ml (1/3 cup) of 5% dairy cooking mix
- 30 ml (2 tablespoons) of old style mustard
- Salt and pepper up to taste
- 15 ml (1 tablespoon) of olive oil
- 25 medium size shrimps (31/40 caliber) raw and shell removed
- 10 ml (2 teaspoons) of chopped garlic
- 2 zucchinis sliced into julienne
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, cook pastas al dente. Drain.
- While cooking pastas, prepare the sauce. In casserole, heat butter at medium-low heat. Add leeks and cook for 6 to 8 minutes, until tenders.
- Add milk, dairy cooking mix and mustard.
- Season and bring to a boil at medium heat.
- Transfer the preparation in a mixer and mix until obtaining a smooth sauce.
- Set back sauce in the casserole and add pastas. Set at low heat.
- In a pan, heat oil at medium heat. Fry shrimps 2 minutes. Add garlic and stir. Set shrimps in a plate.
- In the same pan, cook zucchinis 2 minutes. Season.
- Divide pastas into bowls warmed up beforehand with hot water. Garnish each portions with zucchinis and shrimps.
Did you know that...
Leeks are rich in minerals (iron, potassium, phosphorus, magnesium, copper and calcium).
See the product
