Tagliatelle with Shrimps and Fine Curry Sauce

Heat butter and oil in a high frying pan.

Peel and finely chop the shallots and sauté in the hot fat in the pan. Add curry powder and deglaze with whipping cream. Bring to a boil, reduce temperature and simmer at low heat for 10 to 15 minutes.

Cook tagliatelle in enough water with the turmeric until al dente.

Remove the shell from the raw shrimp, gut and cut in half lengthwise. Add to the sauce just (3 minutes) before the pasta is cooked.

Add the pasta to the shrimp and mix with the sauce.

Sprinkle with finely chopped parsley and fresh cilantro and serve.

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