Preparation

Cook the shrimp tails for a few minutes on a medium flame in a pan with a little melted butter.

Simmer with a small glass of white rum and continue cooking until it has completely evaporated.

Melt the grated hard cheese and the mascarpone in a non-stick pan at low heat, adding a little warm milk to give the cream the right consistency.

Cook the tagliolini in plenty of salted water, drain them al dente and sauté them in the pan with the shrimps.

Serve and season with the cheese sauce and the finely chopped mint.