Penne with shrimp
Instructions
Gently melt a knob of butter in a pan and saucepan, heat the shrimps, moderate heat until they color.
Wet your hair with warm, salty broth and slightly raise the flame to evaporate the liquid.
At this point, pour into the Pan half a glass of white wine and let it consume a high flame, then sprinkle the preparation with a pinch of curry powder and continue cooking at medium heat for an additional 10 minutes, or the time required to obtain a thick sauce.
Bring to the boil a saucepan full of salted water, plunge the pasta and let it boil until al dente, then drain, dress with the rest of the butter and put it in a soup-tureen.
Sprinkle feathers with grated Parmesan and stir, then add two whole eggs and two egg yolks and mix thoroughly to evenly distribute the ingredients.
Bake in a water bath for 10 minutes, so that the eggs can stiffen, and tie with the dough, then sprinkle with shrimp sauce and serve.
Ingredients and dosing for 6 persons
- 450 g of type pasta penne
- 80 g of butter
- 150 g of shrimps
- 2 whole eggs
- 2 egg yolks
- 25 cl of broth
- 1/2 cup of dry white wine
- 100 g of grated parmesan cheese
- 1 pinch of curry
- Salt