1 Tablespoon Parmesan Artichoke Dip
250 ml (1 cup) 15% cream
60 ml (1/4 cup) white wine
20 large shrimps, uncooked, peeled
2 Italian tomatoes diced
1 French shallot minced
250 g (8.8 oz) cooked tagliatelle
Heat olive oil, cook shallot for 3 minutes and add shrimp.
Cook 1 minute on each side.
Add tomatoes and our award winning dip and cook 2 minutes.
De-glaze with white wine.
Let half the liquid evaporate and then add the cream.
Mix well, slightly crushing the tomatoes to extract some juice.
Cook for few more minutes.
Pour over the cooked pasta & serve.