Noodles with shrimp in a pink sauce

Components

• 300 g of aletria pasta (animous beau) (10 bundles)
• 300 g of medium-sized cleaned shrimp (24 pieces)
• One can of peeled tomatoes including the juice
• 1 clove of garlic, peeled
• 1/4 cup of fresh cream from milk
• 3 1/2 cups of hot water
• 2 tablespoons of cognac
• oil according to preference
• Add salt and ground pepper as needed to suit your taste.
• Add dill leaves according to your preference before serving.

Setup phase

1. Place a kettle with 1 liter of water on high heat to boil. Meanwhile, blend the peeled tomato (including its liquid) and garlic until smooth, then set aside.

1. Season the shrimp with salt and pepper to your liking. Heat a large, high-sided frying pan over medium heat (or use a wide-bottomed pan if preferred). Once hot, add water and 2 tablespoons of olive oil, then place the shrimp in the pan. Cook for 1 minute on each side—shrimp cook quickly, so avoid overcooking to prevent them from becoming tough. Remove the shrimp and set them aside on a plate.
2. Maintain the skillet over medium heat and add the tomato blended with garlic. Season with salt and stir, scraping the pan’s bottom to dissolve any browned bits, which are crucial for enhancing the sauce’s flavor. Once the sauce starts to boil, pour in the cognac, then add 3 1⁄2 cups of boiling water over the sauce. Season again with salt and stir thoroughly.
3. Arrange the noodle nests side by side in the sauce to ensure even cooking. Reduce the heat, cover, and cook for approximately 2 minutes or until the noodles start to soften. Uncover the pan and gently turn the nests with a fork or tongs. Cover again and cook for an additional 3 minutes or until the strands begin to separate from the nests.
4. Lift the lid and loosen the nest threads using a fork. Stir in the cream, add the shrimp, and cover the pan. Cook on low heat for an additional minute to allow the noodles to finish cooking and the shrimp to heat through.
5. Switch off the heat and use scissors to chop the dill leaves over the noodles. Serve immediately. It pairs wonderfully with charred broccoli.

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Large round skillet, Staub brand

Game featuring six side dishes, black pepper