Tagliatelle with shrimp and pesto sauce

Tagliatelle with pesto sauce using our Debic Culinaire Original.

Main course Pasta Pesto



1200 g Tagliatelle

1000 g Shrimp

20 g Basil leaves

Pasta sauce

1000 ml Debic Culinaire Original

20 ml Debic Roast & Fry

500 ml White wine vinegar

25 g Shallots, finely chopped

2 Garlic cloves

5 g Salt

100 g Pesto

300 g Carrots



Cook the tagliatelle al dente in water with a pinch of salt, drizzle with olive oil and allow to cool.

Pasta sauce

Cut the garlic and the shallots into pieces, fry in Debic Roast & Fry and add the white wine vinegar.

Add the Debic Culinaire Original and leave to simmer on a low heat for 30 minutes.

Pass the sauce through a sieve.

Sauté the pesto with the carrots and add the pasta sauce.

Finishing touch

Heat the Debic Roast & Fry and briefly fry the shrimps on both sides.

Season with salt and keep warm.

Mix the tagliatelle with the sauce, serve with the fried shrimp and garnish with basil.