How to make
Put the seafood package from the freezer into the fridge or leave it in a bowl on the table, defrost the seafood cocktail.
Boil the mussels, immerse them in boiling salted water. Cook briefly to prevent the meat from becoming tough. Three minutes is enough, then strain in a colander.
Stew the shallots and finely chopped garlic in olive oil over low heat until translucent. If you want, you can add some unpeeled shrimp to the onion and garlic. Steaming the shrimp unpeeled gives the sauce a more intense flavor.
When the onions are translucent, add the seafood of your choice and the peeled shrimp, stew for a few minutes on both sides until they have browned and almost cooked through.
Add the tarragon and fry for a few seconds.
Now deglaze with the white wine or vermouth. Let it reduce slightly and add the cream. Heat the sauce and stir the tomato puree. Season to taste with salt and black pepper. Let the flavored sauce boil a little.
Finally, of course, remove the shrimp peels from the sauce.
Meanwhile, prepare tagliatelle according to the instructions on the package.
Now the pasta can be served with the sauce. Add a little tarragon for garnish and you're ready to serve it.
Add other greens if you like - parsley, basil, celery and some minced garlic and the dish becomes perfect.
Enjoy with these delicious Tagliatelle with Seafood and Cream!
