John Myers
Prawn and Carrot Pasta
The perfect prawn and carrot pasta recipe with a picture and simple step-by-step instructions.
- 2 medium sized Carrots
- 180 g Pasta
- 1 Clove of garlic
- 1 Chilli pepper fresh
- 200 g Shrimp peeled deveined
- 2 tbsp Oil
- 3 Stems Fresh smooth parsley
- 1 Lemon fresh
- 50 g Emmental
- Salt and pepper
- Peel the carrots, cut in half lengthways and slice diagonally. Cook the pasta in boiling salted water. After 5 minutes, add the carrots to the pasta and finish cooking.
- Finely chop the garlic clove and chilli pepper. Pat the prawns dry with kitchen paper. Heat 1 tablespoon of oil in a pan and fry the prawns for 1/2 minute. Add the garlic and chilli and sauté briefly over medium heat. Pluck the parsley leaves from the stems, chop them roughly and mix with the prawns. Squeeze the lemon and pour over the prawns.
- Drain the pasta and carrots, arrange on plates and top with the prawns. Drizzle with the remaining oil, 1/2 tablespoon of oil on each plate, sprinkle with salt and pepper. Pour the Emmental cheese on top and serve.
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