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Tagliatelle with organic quinoa with prawns, shells and dill 


  • - 12 a head of prawns
  • - 8a fan shell coral
  • - 20g unsalted butter
  • - 10g vegetable oil
  • - 40g red onion, minced
  • - 2 a clove of garlic, crushed
  • - 1 ripe tomato, cut into pieces
  • - 5g fennel seeds
  • - 10g aji panca
  • - 10g tomato paste
  • - 10ml sherry wine
  • - 20ml dry white wine
  • - 100ml water
  • - 150g heavy cream
  • - Salt
  • - Pepper
  • - 8a JUMBO shrimp tails
  • - 10g olive oil
  • - 20g unsalted butter
  • - 1 whole clove of garlic
  • - crushed
  • - 5g chives, rolled
  • - 8un XL fan shells
  • - 10ml sunflower oil


Prawn cream and shell coral

In a frying pan heat the oil and butter 🧈, quickly sauté the shell coral until they burst. Brown the prawn heads until they change color and remove. Add the onions 🧅 and garlic with a pinch of salt and brown lightly until soft, add the ají panca and tomato paste (sauté for 5 minutes).

Add the fennel seeds, the tomato and make them sweat for 10 minutes ⏰ until the tomatoes are almost waste. Add the sherry wine and reduce until there is no longer any visible liquid. Then dry the white wine and reduce until there is no longer any visible liquid. Add the water 💦, sealed shell coral and the golden prawn heads, press the heads with the help of a spoon to extract all their coral. Reduce the water by half and add the cream, bring to a boil and remove from the heat 🔥, add the salt and pepper. Pass through a strainer pressing well to recover all the prawn flavor.

Prawn tails

Remove the visor from the shrimp tail 🦐 with the help of a wooden toothpick, season the shrimp tails with salt and pepper. Lightly mark the shrimp tails so that they are golden brown, but not dry inside. Finish with the butter and garlic clove 🧄, soaking them so that they take on a lot of flavor. Finish with the rolled chives.

The Sealed Shells

Heat a thick frying pan, add a light thread of oil. Season the shells with salt 🧂 and seal the shells on the flatter side until well browned. Add the butter and turn the shells covered with butter. Remove them from the heat, draining the excess fat.

With the Tiyapuy organic quinoa tagliatelle

Bring the 3 liters of water to a boil, add the salt and add the Tiyapuy organic quinoa tagliatelle, cook for 2 minutes ⏰ as we will finish it in the cream. Put the prawn cream in a pan large enough for the cooked pasta to enter and heat. Add the chopped hot pepper and rolled chives. Add the cooked pasta to the sauce and 4 tablespoons of cooking water. Cook for another 30 seconds, rectify the salt and pepper.


Cut the tips of the dill 🍃 to have pretty bouquets. Cool in water and ice for one minute; dry and centrifuge. Reserve in an airtight container with absorbent paper.

Finishing and presentation

Serve the quinoa and prawn pasta in 4 semi-deep plates. Put 2 prawn tails 🍤 and 2 sealed shells on each portion of pasta and finish with 9 units of fresh dill tips 🍃. Serve immediately 🙌.

* Recipe for 4 servings.

This recipe comes thanks to our chef: @diegomunozchef

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