Directions

• Put 8 shrimp scampi on a stick & cut the mushrooms from its stalks
• Divide every slice of pineapple into 6 equal parts & rinse the tagliatelle well with water
• Bring the temperature of the Q-table to 130°C / 266°F (mode 5) & add butter to the frying area
• Add the mushrooms & adjust seasoning with salt and pepper
• Mix everything well & place the cloche all over it
• Then bring the temperature to 203°C / 397°F (mode 10) & turn the mushrooms regularly until al dente
• Add the tagliatelle, bring the temperature to 95°C / 203°F (mode 3) & mix all of the ingredients
• Add the cooking cream as well as 2 tablespoons of mild curry powder & mix until the powder has been completely absorbed into the cooking cream
• Then place the tagliatelle in a fan shape in the warming area
• Bring the temperature to 195°C / 383°F (mode 9), add some butter and olive oil to the frying area & place the shrimp scampi on a stick in here
• Grill them well on both sides until the inside is pink and tender & then place them in the warming area
• Afterwards bring the temperature to 130°C / 266°F (mode 5) and place the tagliatelle back in the frying area for a moment to heat up just enough
• Then place it back in a fan shape in the warming area & divide into 3 equal servings
• Take a deep plate, add the tagliatelle with finely diced basil and parsley on it & place the scampi on a stick on top. Place a little leaf of basil on top of the brochette to finish it off
• HAVE A LOVELY MEAL!