Rutabaga Tagliatelle with Shrimp and Roasted Garlic (Keto)
Rutabaga tagliatelle sautéed with shrimp, seasoned with paprika and roasted garlic.
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Servings: 2 servings
Ingredients
- 200 g rutabaga tagliatelle
- 200 g shrimp
- 1 head garlic
- 1 teaspoon paprika
- 1 pinch black pepper
- 1 pinch salt Celtic sea salt or Himalayan pink salt
- 2 knobs grass-fed butter
- avocado oil, mild olive oil or high-oleic sunflower oil for drizzling over the garlic and for cooking
Procédé
Roast the Garlic
- Preheat the oven to 200 degrees.
- Remove the outer skins from a head of garlic, but leave the base intact and make sure all the cloves remain intact (including their individual skins). Then cut a small slice off the top of each clove.1 head garlic
- Drizzle with mild olive oil and sprinkle with salt. Wrap in aluminum foil and place in the oven for 45 minutes.1 pinch salt, avocado oil, mild olive oil or high-oleic sunflower oil
- Let cool slightly before removing the head from the aluminum foil. Then simply squeeze the cloves to push the garlic out through the top.
Shrimp and Tagliatelle
- Thaw frozen shrimp or let fresh shrimp come to room temperature.200 g shrimp
- Sauté the tagliatelle over medium-high heat in a generous splash of mild olive oil. Season with the paprika, black pepper and salt.200 g rutabaga tagliatelle, 1 teaspoon paprika, 1 pinch black pepper
- For raw (gray) shrimp: add them after about two minutes. Sauté them with the tagliatelle for about four more minutes. For precooked (pink) shrimp, add them only after about four minutes and sauté for just two more minutes; they only need to be warmed through.
- Squeeze the garlic out of the cloves and sauté it with the rest for another minute or so. Add the butter at the end and let it melt briefly.2 knobs grass-fed butter
Notes
Equipment: oven, aluminum foil, small sharp knife, small PFAS-free frying pan, spatula.
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