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News 4 Cooks - Tagliatelle Shrimp - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks - Tagliatelle Shrimp

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Chef Marcus Van Winden

Tagliatelle shrimp

Recipe serves 4

36oz cooked pasta (we are using house made squid ink tagliatelle)

1 shallot - shaved 

3 cloves garlic - rough chopped

Juice from 1/2 large lemon 

1/2 cup of white wine

1 stick of butter

28 large shrimp 

Lemon Grass

Parmesan cheese

Olive oil

Sauté shrimp with oil, garlic, shallot and lemongrass. Approximately 1 minute each side.

Add lemon juice and white wine. Reduce by half. Add butter and remove from heat.

Serve over al dente cooked pasta.

Top with parmesan cheese.

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