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Tagliatelle with shrimps and tom yum sauce

2 servings

20 minutes

Recipe from Maxim Klykov, chef of Farro.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
858.1
kcal
39.6g
grams
41.3g
grams
78.4g
grams
Ingredients
2servings
Tagliatelle pasta
200 
g
Frozen shrimp
140 
g
Coriander
5 
g
Chili pepper
5 
g
Shrimp broth
200 
ml
Tom yum paste
50 
g
Galangal
20 
g
Kaffir lime leaves
10 
g
Lemongrass
10 
g
Coconut milk
300 
ml
Fish sauce
20 
ml
Sunflower oil
20 
ml
Lime juice
15 
ml
Sesame
2 
g
Cooking steps
  • 1

    Fry tom yum paste in sunflower oil for about 3-4 minutes, add broth, coconut milk, kaffir lime leaves, lemongrass, and galangal root. Cook for about an hour over medium heat, adding lime juice at the end.

    Required ingredients:
    1. Tom yum paste50 g
    2. Sunflower oil20 ml
    3. Shrimp broth200 ml
    4. Coconut milk300 ml
    5. Kaffir lime leaves10 g
    6. Lemongrass10 g
    7. Galangal20 g
    8. Lime juice15 ml
  • 2

    Boil the pasta to al dente according to the timer.

    Required ingredients:
    1. Tagliatelle pasta200 g
  • 3

    In a well-heated pan, fry the shrimp for 1 minute on each side.

    Required ingredients:
    1. Frozen shrimp140 g
  • 4

    Then add the sauce, the cooked pasta, and heat on medium for about 1 minute.

    Required ingredients:
    1. Fish sauce20 ml
    2. Tagliatelle pasta200 g
  • 5

    Beautifully arrange the pasta in a deep plate, garnish with cilantro leaves, thin slices of chili pepper, and sprinkle with sesame.

    Required ingredients:
    1. Coriander5 g
    2. Chili pepper5 g
    3. Sesame2 g

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