Tagliolini pasta in lemon juice

Ingredients for 4 people

  • 500 g of fresh egg tagliolini pasta
  • 8 red peeled shrimp cut into pieces (taking care to keep their heads for decoration)
  • 3 lemons (called femminello) from Sorrento
  • 40 g of butter
  • 2 tablespoon of extra virgin olive oil
  • ½ cup of brandy
  • 200 ml of cream
  • 1 egg yolk
  • parsley
  • parmesan reggiano cheese.


Cut 2 lemons in half (from the vertical side) then empty them out and leave one or two segments out, put everything on the side. In a pan brown pieces of shrimp in oil and butter, the heads and the pulp, then add the brandy, and let evaporate. Take the heads of shrimp off (use the heads for decoration). Apart boil the tagliolini pasta in salted water for only a couple of minutes (because it is fresh pasta) drain them (keeping a little 'water cooking on the side) and add to the prawns, cream, egg yolk, parsley and cheese. Stir all adding a bit of grated lemon (if necessary add a little' water for cooking pasta) add salt and pepper, serve in lemons as in the photos. Vino: Pallagrello

Other recipes

Other products