• Cook the tagliatelle according to the package instructions. And drain the tagliatelle.
  1 pound tagliatelle
• Meanwhile, heat a splash of olive oil in a large skillet. Add the onion to the skillet and fry for 3 minutes, until translucent.
  2 tablespoons olive oil
• Add the garlic and fry for 1 minute, until it smells good.
  3 cloves garlic
• Add the scampi and fry for a few minutes, until they turn pink. Remove the shrimp and set aside.
  ½ pound scampi
• Add the chopped onion to the same pan and cook about 3 minutes until it’s soft.
  1 onion
• Pour in the white wine and let it simmer for two minutes to reduce on high heat.
  1 cup white wine
• Turn the heat to medium and stir in the cream and chopped sun-dried tomatoes.
  2 cups heavy cream, ½ cup sun-dried tomatoes
• Rinse the lamb’s lettuce and add it to the sauce. Let it cook briefly until it has wilted.
  4 cups lamb’s lettuce
• Seas with salt and paper.
  ¼ teaspoon salt, ⅛ teaspoon ground black pepper
• Add the scampi back to the sauce and stir.
• Divide the tagliatelle onto plates.
• Spoon the shrimp cream sauce over the pasta.

Serve

• Sprinkle grated Parmesan Cheese on top.
  1 cup Parmesan cheese