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Tagliateli alla Gamberi

Tagliatelle is described as a long, ribbon-like pasta that suits thick dressings. With a recipe prepared by Chef Thierry Le Baut, Technical Director, prepare your tagliatelle with a flavorful, rich relish topped with finely-cooked prawns.


Olive oil                                       100mL

Prawns (6pcs)                            200g

Garlic                                           30g

Tagliatelle pasta                         100g

Parsley                                        10g

Water                                          80mL



Preparing the Tagliatelle pasta:

  1. Fill a pot with water, and bring it to a boil.
  2. Once boiling, add some salt and the Tagliatelle pasta.
  3. Cook the pasta 2 minutes less of the recommended time on its package.
  4. Once nearly cooked, drain and set aside.


Procedures (cont.)

  1. Thoroughly rinse the prawns. Peel the prawns and remove its head, shell, and tail. Set aside the peeled prawns, heads, and shells.
  2. Devein it by making a slit along the middle part of its back, then pulling the vein off with a small knife.
  3. Chop the garlic. Set aside.
  4. Place the prawns’ heads and the shells in a pot with the 100mL of oil. Allow it to infuse at 65-70°C for 20 minutes.
  5. Pass the infused oil through a strainer, and get 50mL of oil from it. Set aside.
  6. In a pan, toast the garlic with the 50mL of infused oil until  slightly brown.
  7. Add the prawns, and saute it with the garlic.
  8. Pour the 80ml of water into the pan.
  9. Add the cooked Tagliatelle pasta.
  10. Using a pair of tongs, toss the pasta and mix it with the prawns and garlic.
  11. Add the chopped parsley. Mix well.




Serves one **