John Myers
Shrimp Noodle Pan, Hot
The perfect shrimp noodle pan, hot recipe with a picture and simple step-by-step instructions.
- 7 tbsp Olive oil
- 2 Garlic cloves
- 1 medium sized Carrot
- 70 g Cauliflower fresh
- 1 Hot peppers, red
- 0,5 Red peppers
- 0,5 Paprika glb
- 120 g Leek
- 100 g Mixed fresh sprouts (salad processing)
- 500 g Cooked pasta (possibly fussili)
- 4 Stems Parsley crispy fresh
- Pepper salt
- 12 Shrimp peeled deveined
- Peel the garlic, cut into thin slices and chop briefly. Peel the carrot, cut in half crosswise and cut thin strips from the ends. Cut the cauliflower into small florets. Halve the pepper, remove the core and cut into small cubes. Core the peppers and cut into large pieces. Clean the leek and cut into thin slices. Wash, dry and roughly pluck the parsley from the stems. Peel and devein the prawns.
- Heat 4 tablespoons of olive oil in a larger pan. Add the garlic, carrot, cauliflower and peppers and roast. When everything takes on color, turn the heat down, add the peppers, leeks and sprouts and only let everything stew in the oil without adding any liquid. Finally fold in the cooked pasta and the plucked parsley, heat a little more and pour the remaining olive oil over it. Season with pepper and salt. Keep everything warm.
- In a separate pan in a little oil, fry the prawns on both sides and let them take on color. They should still be slightly glassy on the inside, but not raw. Season with salt and pepper and serve with the pasta pan.
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