Shrimp Scampi

Ingredients

Tagliatelle
4 eggs
400 g of flour 00 – 300 g. or 300 g. of white American flour
and 100 g of semolina
A little bit of olive oil extra virgin
A pinch of salt

For the sauce
8 scampi cut in half length-wise
The pulp of 4 ripe tomatoes
1 bit of chopped parsley
1 chopped clove of garlic
1/2 cup of whipped cream
1 chopped spicy pepper r r
3 tbsp of olive oil
2 pinches of salt

Instructions

Place the flour on a table in a mound and make a well in the
center. Put the eggs and salt into the well. Mix it with your
hands until you have nice soft dough. Wrap the dough with
plastic wrap and let it rest for 1/2 an hour to an hour.

Brown the parsley, the spicy peppers and garlic with 2 tbsp
of oil in a pan. Add the scampi, and cook them until .they
change color (red).

Then add the tomato, the salt and cook for 20 minutes.
Add the fresh cream and cook for 5 minutes.

Roll the pasta and make the tagliatelle.
Cook it in boiling water with some salt for 1 minute.
Drain and saute in the pan with the sauce.

Serve with some fresh chopped parsley