Tagliolini with Shrimp Tails
Remove the shells and devein the shrimp tails. Cut out the fillets from the oranges carefully with a sharp knife.
Cook the tagliolini in boiling salted water until al dente. Drain the tagliolini, place into a pan and toss with a little olive oil. Season lightly with salt.
Season the shrimp tails with a little salt and fry in another pan in olive oil. Add the orange fillets, caperberries, orange juice and finely chopped basil. Whip the cream until stiff and fold into the shrimp tail mixture. Add the tagliolini and mix well.
Serve sprinkled with freshly grated Parmesan.