Bridge Street

Shrimps Paglia E Fieno

Fabio from Fabio's Italian Kitchen in Cortland stopped by to share another of his delicious recipes.

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Shrimps Paglia E Fieno
Shrimp Straw and Hay (Egg and Spinach Tagliatelle)

Ingredients for 4 servings:
1 lb of tagliatelle straw and hay (egg and spinach tagliatelle)
10 oz shrimp
4 tablespoons of extra virgin olive oil
1 tablespoon of butter
1 generous cup of seafood stock
3 cloves garlic, minced
2 tablespoons chopped parsley
1 red pepper
1 yellow pepper
1/3 of a cup of cream
Sherry, salt, pepper and fresh chives to taste
Parmigiano Reggiano cheese

Cut the peppers into thin strips and sauté them in a pan with 4 tablespoons of extra virgin olive oil and chopped garlic.  Add salt, and pepper and allow to brown. Add the shrimp and pour in the cream and sherry.  Continue cooking for 2-3 minutes.  In the meantime, cook the pasta in salted water until al dente, then drain and finish cooking in the pan with the shrimp and the peppers.  Stir well and add the butter and the chives, and if you need it, a bit of pasta water.  Sprinkle with Parmigiano Reggiano cheese and parsley, transfer to plates and serve.  Shrimp straw and hay ..... Done!

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