In a large pot, bring 4 litres of water to a boil with 25 g table salt (5 tablespoons). Add Pappardelle and stir gently to avoid the pasta from sticking together. Once cooked al dente, drain pasta and drizzle with oil. Put aside at room temperature.
Dice tomatoes, then cut the Original Salametti in julienne.
Finely chop tarragon, then mix all together with softened butter.
In a sauté pan, brown Salametti until slightly golden. Add shrimps, Spanish onion and cook for about 3 minutes. Lastly, add tomatoes, tarragon butter, then season to taste.
Mix in Pappardelle to the sauté pan, toss gently, rectify seasoning and serve.
Enjoy spicing up your dish? Why not try our Calabrese or Sopressata Salametti as a replacement for the Original Salametti!