Há pratos de massa que nos confortam a alma, e este Talharim com Camarões é um deles. O segredo? Um molho incrivelmente rico e aveludado, feito a partir das cabeças e cascas dos próprios camarões, que infundem as natas com todo o sabor do mar. É uma técnica simples que transforma uma receita clássica numa experiência gourmet, perfeita para impressionar sem complicações.

Ingredientes

  • 500 g de talharim
  • 800 g de camarão 30/40 (descascado e sem canal intestinal)
  • Sal q.b.
  • Azeite virgem q.b.
  • 1 cebola média picada
  • 2 dentes de alho picados
  • 60 g de manteiga
  • 6 dl de natas frescas
  • Pimenta preta moída na ocasião q.b.

Preparação

  1. Num tacho com água, sal e um fio de azeite, cozi o talharim. Depois, passei por água fria, escorri e, antes de servir, passei por água quente.
  2. Descasquei os camarões, removendo também o bucho e o canal intestinal. Reservei os camarões e guardei as cabeças e cascas.
  3. Num tacho, levei a cebola e o alho a cozer com a manteiga. Antes de ganharem cor, juntei as cabeças e cascas dos camarões e as natas frescas.
  4. Deixei cozer em lume brando durante 20 minutos, esmagando as cabeças e cascas com uma colher de pau para libertarem o suco.
  5. Passei tudo por um passador chinês, comprimindo bem os sólidos para extrair o máximo de sabor.
  6. Levei novamente o líquido ao lume, temperei com sal e pimenta preta e deixei engrossar em lume brando até obter um molho cremoso.
  7. Adicionei os camarões descascados e deixei cozer por mais 2 minutos.
  8. No momento de servir, coloquei o talharim à volta do prato e dispus o camarão com o molho no centro.

English Version Below: Let’s get this pasta party started with the British English version!

Tagliatelle with Prawns

Dive into a bowl of pure comfort with this elegant Tagliatelle with Prawns. This dish is a masterclass in extracting flavour, creating a luxuriously creamy and intensely savoury sauce that perfectly coats each strand of pasta. It’s the kind of meal that feels special enough for a celebration but is simple enough to whip up for a truly decadent weeknight treat.

The real star of this recipe is the sauce, which gets its incredible depth of flavour from a brilliant, no-waste technique. By simmering the prawn heads and shells with cream, you create a rich, flavourful stock that captures the very essence of the sea. This simple step elevates the dish from a standard prawn pasta to something truly unforgettable.

For an even richer flavour, consider adding a splash of brandy or dry white wine to the pan with the prawn shells and flambéing it before adding the cream. A pinch of saffron or a touch of smoked paprika would also complement the flavours beautifully. To finish, a scattering of fresh parsley or chives can add a lovely touch of freshness and colour.

Ingredients

  • 500g tagliatelle
  • 800g large prawns (30/40 count), peeled and deveined
  • Salt, to taste
  • Virgin olive oil, as needed
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 60g butter
  • 600ml double cream (or fresh cream)
  • Freshly ground black pepper, to taste

Preparation

  1. In a large pot of salted water with a dash of olive oil, cook the tagliatelle according to package instructions until al dente. Drain, rinse under cold water to stop the cooking, and just before serving, run it under hot water to warm it up again.
  2. Peel the prawns, removing the head, shell, and intestinal tract (the dark vein). Set the prawn meat aside and keep the heads and shells.
  3. In a saucepan, melt the butter and gently cook the onion and garlic until soft but not coloured. Add the reserved prawn heads and shells, along with the double cream.
  4. Allow this mixture to simmer gently over a low heat for 20 minutes. Use a wooden spoon to occasionally crush the heads and shells against the side of the pan to help release all their flavourful juices.
  5. Strain the mixture through a fine-mesh sieve (or a chinois), pressing down firmly on the solids to extract as much of the liquid and flavour as possible. Discard the solids.
  6. Return the strained cream sauce to the pan. Season with salt and freshly ground black pepper and let it simmer on low heat until it thickens into a creamy sauce.
  7. Add the peeled prawns to the sauce and cook for just 2 more minutes, or until they turn pink and are cooked through. Be careful not to overcook them.
  8. To serve, arrange the tagliatelle on a platter or in bowls, making a well in the centre. Spoon the prawns and the creamy sauce into the middle.