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KIMIPOOH
Lemon tortelloni and shrimps
Tortelloni stuffed with ricotta and lemon served with zucchini, shrimps and parsley.
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Ingredients
Directions
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Slice the garlic. Clean the ½ lemon, grate the yellow skin and squeeze out the fruit.
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Cut the parsley coarsely and, together with the lemon zest, 1 tbsp lemon juice (per 4 persons), the garlic, olive oil, pepper and possibly salt in a high cup.
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Puree with the hand blender into a herbal oil.
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Cut the courgettes into slices of ½ cm. Cook the tortelloni according to the instructions on the package.
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In the meantime, heat the remaining oil in a skillet and bake the zucchini for 8 minutes on medium heat. Season with pepper and salt.
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Drain the tortelloni and scoop through the zucchini. Divide the shrimp over it and drizzle with the herb oil.
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Nutrition
630Calories
Sodium23% DV560mg
Fat55% DV36g
Protein40% DV20g
Carbs18% DV54g
Fiber20% DV5g
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