Tagliatelle with homemade gambas

This recipe for Homemade Tagliatelle with Prawns comes from Irwin Durand, chef at Irwin Restaurant. Discover the ingredients and step-by-step preparation instructions.

• Serves 4
• Preparation time: 45 minutes
• Cooking time: 1 hour 15 minutes

Ingredients for Irwin Durand's Homemade Prawn Tagliatelle

A complete recipe with fresh homemade pasta and a crustacean juice made from the heads and shells of gambas.

For the fresh pasta

• 200 g flour
• 150 g egg yolks (about 8 yolks)
• 1 tablespoon olive oil
• Salt

For the shellfish sauce

• Prawn heads and shells
• 1 carrot, thinly sliced
• 1 celery stalk, thinly sliced
• 1 onion, thinly sliced
• Tomato concentrate
• 5 cl cognac
• 1 liter water

For the prawns and finishing touches

• 16 raw prawns
• 50 g butter
• Parsley
• Garlic (optional)

Preparing Irwin Durand's homemade gambas tagliatelle

Here's how to prepare this recipe. There are four steps: making the pasta, preparing the prawns, making the shellfish sauce and finishing.

Preparing the fresh pasta.

1. Mix flour, egg yolks, olive oil and salt.
2. Knead until smooth.
3. Leave to rest for 30 minutes.
4. roll out thinly, then cut into strips to form tagliatelle.

Preparing the prawns

1. Shell the prawns, reserving the heads and shells for the sauce.
2. Slightly score the back of each prawn and remove the black gut.
3. Set the tails aside in a cool place.

Making the shellfish sauce

1. Heat oil and butter in a saucepan.
2. Add the heads and shells and cook for 5 minutes.
3. lightly crush the shells, then add the carrot, celery and onion.
4. Add the tomato paste and sauté.
5. Deglaze with cognac. A
6. et up the water and cook for 1 hour over a low heat.
7. Strain and reduce the juice to concentrate the flavours.

Pasta cooking, finishing and serving

1. Cook the tagliatelle in a large volume of boiling salted water for 2 to 4 minutes, then drain.
2. In a frying pan, melt some butter, add a little sauce, then the pasta and mix.
3. Fry the prawns for 1-2 minutes per side with the garlic and parsley, then add the remaining juices at the end of cooking.
4. Arrange the tagliatelle on plates, with 4 prawns per person, pour over a little sauce and serve hot.