Extra wide tagliatelli with Shrimp and Natural Yoghurt Sauce

Ingredients for Recipe:

• 350 g tagliatelle large
• 1 large carrot (peeled and thinly sliced the cartoons)
• 1 large courgette (cut into very thin strips)
• 250grs peeled raw shrimp (cut into halves)
• 1 small pot of yoghurt
• 1 tablespoon butter
• 2 bay leaves
• 2 finely chopped garlic (+1 crushed)
• 1 / 2 an onion (thinly chopped)
• A cube of fish stock (knorr or other brand)
• 2 teaspoons flour (diluted one-third of a cup of water)
• Some olive oil, salt and black pepper

  

   A very simple dish to make quick and tasty as well as having a yoghurt tang which is unparalleled resembling a lemony taste.

   Prepare all the ingredients, once prepared the dish takes only about 15 minutes to make.

 

  Put the pasta cooking in boiling water with a crushed garlic clove, and at  the same time place  a large skillet with a drizzle of olive oil, and the (2 finely chopped) garlic,  to that add the onion and carrot bring it to sizzling point, stirring constantly to avoid burning (for about 5 minutes).

  Once the carrots soften then add the courgette the bay leaves the fish stock and 1 / 3 cup water, bring to a boil stirring regularly for 5 minutes. Finally add the tablespoon of butter and (water diluted ) flour, yoghurt then let it reach boil and add the shrimp, reduce the heat to minimum and cook for another 3-4 minutes stirring occasionally (do not forget to taste it to see if you need adding any salt and or black pepper).

 

   Drain pasta and serve it on a plate making a nest, in the middle place the shrimp sauce and finally add a little drizzle all around of extra virgin olive oil .Bon appetit!