John Myers
Ingredients for 2 servings:
- 100 g shrimp(s)
- 40 g chanterelles
- ½ pack of feta cheese
- 10 olives
- 6 cocktail tomatoes
- some sugar
- 8 basil leaves
- 1 tsp honey
- 1 clove(s) garlic
- ½ lemon(s)
- lots of olive oil
- some dill
- some pepper
- 250g farfalle
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
quick, easy, light, with chanterelles and shrimp
To make a marinade, combine honey, thinly sliced garlic, lemon juice, a generous amount of olive oil, dill, and pepper. Marinate the shrimp in it and refrigerate for about 30 minutes. Bring a large pot of plenty of salted water to a boil. In the meantime, halve the tomatoes and olives, dice the feta, chop the basil, and cut the mushrooms into small pieces. Add the farfalle pasta to the salted water. Once everything is ready, remove the shrimp from the marinade, set aside, and heat the marinade. Sprinkle the open side of the tomatoes with sugar and fry them in the marinade. When they are lightly caramelized, add the olives and chanterelles. Sauté everything vigorously for about 5 to 10 minutes. Remove the cooked vegetables from the pan, set aside, and fry the shrimp in the pan for two to three minutes. Next, add the vegetables back in and heat everything up again. The pasta should be ready by now. In the final step, the pasta is mixed with the sauce in a pot and then served with feta and basil.
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