Tagliatelle with shrimp and coconut milk

Fry garlic (slices) and onion (julienne). When browned, add a small glass of white wine and chamomile. When it is reduced, add 250ml of coconut milk.

Once we see that the sauce has taken consistency, add the noodles and mix. The very chopped piparras and 4/5 lemon wedges cut in halves also and let stand. The sauce should not be too thick, ideally it should be brothy.

To serve, add small chopped chives on top. We fry oil with paprika de la vera to pour this mixture on the dish also on top.

It goes great with fried onion on top. If you make it at home, all the better! It gives a crunchy touch to the recipe.