I am not au fait when it comes to cooking with sea food because I only eat fish. Rather shell fish of me 🙂 as other members in my family love sea food. This is my first attempt at even cooking shrimp – which I tried with minimum effort in a pasta dish – which was well received. I’m going full scale prawns next time. Enjoy.
300gr chicken strips (salt, pepper, sweet paprika, tarragon)
300 gr shrimp (shelled, deveined) (kosher salt, ground black pepper, chili oil, lemon juice)
4 rashers bacon
Tagliatelli – cooked in boiling salted water with 1 tbsp olive oil. Do this just before you prepare your sauce.
500 ml cream
3 tblsp butter
1 whole garlic clove
¼ cup ricotta cheese
¾ cup parmesan cheese
½ mozzarella cheese
Crushed black pepper (salt if you think it’s needed
Season chicken and shrimp and set aside. Heat olive oil in pan and fry bacon and remove. Fry chicken in single layer and try and flip with tongs. Then stir through. Add to Bacon. While doing this grill shrimp in pre-heated oven at 180 degrees for about 8 to 10 minutes or until done.
Bring pasta to the boil while you prepare your sauce ensuring it’s cooked el dente – do not drain.
Heat cream and add butter and add garlic clove infusing flavour.
Stir – once butter starts to melt remove garlic clove. As the cream starts to heat to just below boiling point add the ricotta, parmesan and mozzarella cheeses.
Without stirring using tongs, add only the pasta straight from the hot water into the cream and cheese allowing the hot pasta to melt the cheese and now start stirring.
If too thick ladle in some of the pasta water – when all the cheese has melted add the chicken and bacon.
Spoon out on to a platter and place the shrimp on top. Garnish with fresh parsley, extra parmesan cheese and black pepper.
Prepared, tried and tested by: Melanie Kramar
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