- First courses
- 40 min
Fettuccini with Shrimp in Nonno Nanni Mascarpone sauce
250 g of fresh egg fettuccini at least one finger width
200 g of shelled shrimp tails
150 g of Nonno Nanni Mascarpone
½ glass of dry white wine
Nonno Nanni Mascarpone is a cheese with an unmistakeably velvety, creamy consistency.
Combine shrimp tails, finely chopped scallion and a knob of butter in a cold non-stick frying pan. Put it on a flame and when the butter starts to brown, add and let wine evaporate on a high flame. Then season with parsley and pepper. Cover and continue cooking for 5-6 minutes, then remove from flame and blend half of the shrimp. Put obtained mash back on flame, add mascarpone cheese, add salt, bring to the boil and add the rest of the shrimp. Cook fettuccini in plenty of salted water and, after cooking, mix and leave it to gain flavour.