Tagliatelli in a Creamy Caviar Sauce
"This is so simple and yet so impressive. I love to spoil my DH every so often and he loves caviar. Serve with ice-cold Champagne and lots of love."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 400 g tagliatelle pasta noodles
- 1⁄2 cup butter
- 1 cup cream
- 1⁄2 - 3⁄4 cup black caviar or 1/2-3/4 cup lumpfish caviar
- 1 cup cooked shrimp or 1 cup prawns
- 1 teaspoon fresh ground black pepper
- grated parmesan cheese
directions
- Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
- Melt the butter and add the cream, heat until just boiling.
- Add the caviar and stir.
- Warm through for about one minute.
- Add the cooked prawns or shrimp and warm through.
- Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
- Serve with a simple green salad.
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RECIPE SUBMITTED BY
Sonja South Africa
Port Elizabeth
I live in Port Elizabeth, South Africa. My previous jobs include teaching in a cookery school and catering management at a resort hotel. Although I love putting on a show for friends and family and can make the most intricate and "pretty" foods, I still prefer good, honest one- or two pot meals, made with fresh ingredients and lots of love. DH loves everything I cook or bake. His favourite food is chocolate, so he's really easy to please. No kids yet, a Jack Russell who rules the roost and will eat anything put in front of her.
I love traveling and have seen quite a bit of the world and also eaten some interesting foods.
In my spare time I sing, I'm a soprano with a small chamber music group. Apart from concerts (mainly for charity) we hold monthly soirees at my home, where a whole bunch of musicians and other hangers-on make a lot of music and have lots to eat and drink.
A month off - what bliss - I will definitely fill the cookie tins and spend lots of time on the beach with some good books, maybe a bit of travelling to far off countries, some time spent in the quaint little eateries in Provence sounds like a good idea.