Tagliatelle all Crema Di Gambero

2 tbsp Extra Virgin Olive Oil
4 Shallots, chopped fine (or 1 medium sized onion)
1 tsp minced garlic
3/4 dry white wine
1/8 tsp hot pepper flakes
3/4 tsp fresh ground pepper
340 g shelled uncooked shrimp or small scallops
100 ml light cream (10%)
1 Tbsp dried parsley
2 servings of Tagliatelle al nero sepia

Put on a pot of water for the pasta. When the water is boiling, add some salt and the past. Cook according to package directions - about 7 minutes. The goal is to have the pasta and the sauce ready at the same time. While the pasta is cooking, make the sauce.

Heat the olive oil in a large skillet over medium heat.
Add the shallots and saute until soft.
Add the minced garlic, pepper flakes and fresh ground pepper and continue to saute for about a minute.
Add the wine and the shrimp or scallops. Cook until the liquid is reduced by 3/4 stirring frequently. Cooking time should be about 5 minutes. Shrimp are done when they are pink, scallops when their colour changes from translucent to white.
Reduce the heat and add the cream and parsley. Stir and simmer for another minute but do not allow to boil. If it boils, the cream will likely separate.
Drain the pasta and turn it into a serving dish. Stir in the sauce, mixing well to coat the pasta. Service immediately


Serving Size: Serves 2 people

Number of Servings: 2

Recipe submitted by SparkPeople user SCASSIDY5.