| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | olive oil |
| 2 | Cloves Garlic finely chopped |
| 400 Gramm | Peeled and de-veined prawns |
| 100 Milliliter | white wine dry |
| 100 Milliliter | Hot fish stock |
| 2 Esslöffel | Finely chopped Italian parsley |
| | Sea salt and freshly ground pepper |
| 250 Gramm | Saffron angel hair pasta |
|
1. Heat oil in large pan. Saute garlic for a few minutes, then add prawns and toss over heat until they start to change colour. Add wine and continue nearly cooked through. Add hot stock and season to taste.
2. While prawns are cooking, bring a large pot of salted water to the boil. Cook pasta until al dente, about 3 minutes. Drain and add to the prawn mixture with the parsley and toss together before serving immediately.
Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne.
Per serving: 315 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |
