Filter
Reset
Sort ByRelevance
JAIMEE
Linguine di cari uccellini
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter and fry the shallot in a few minutes. Add the cream and bring to the boil. Season with lemon zest and juice. Take the pan from the heat source and let it stand until later use.
-
Cook the pasta al dente. Drain and collect a cup of the cooking water.
-
In the meantime, dry the shrimp thoroughly with kitchen paper and sprinkle with salt and chili pepper. Heat the oil and fry the shrimp over and over. Add the garlic and fry briefly. Keep warm under a lid.
-
Spoon the pasta through the lemon cream sauce and warm at a low setting. If necessary add some cooking liquid to make the sauce more smooth.
-
With a fork, turn a portion of pasta into a nice nest and place (pre-heated) deep plates. Sprinkle with some flinters of Parmesan cheese and add some chilli pepper. Put 2 shrimps on each litter.
-
45 minMain dishcouscous, red pointed pepper, garlic, traditional olive oil, onion, ground cumin, fresh flat parsley, Falafel, white cheese,stuffed sweet pointed peppers
-
40 minMain dishfilo pastry, olive oil, onion, beet, White wine vinegar, winter carrot, peeled hazelnuts, whipped cream, soft goat cheese, garlic, lentils, dry white wine, fine mustard, parsley, hand of lamb's lettuce, hand of rocket,lentil pie with goat's cheese cream
-
20 minMain dishsunflower oil, chilled little newborns, Provencal stir-fry mix, sliced mushrooms, chipolata sausage, dried Provençal herbs,potato dish with chipolata sausages
-
30 minMain dishpotatoes, Greek yoghurt, green apple, arugula (lettuce), capers, Parma ham, mayonnaise, extra virgin olive oil,potato salad with arugula and parma ham
Nutrition
540Calories
Sodium0% DV0g
Fat46% DV30g
Protein50% DV25g
Carbs14% DV41g
Fiber0% DV0g
Loved it