Today's #recipe of the week is prawns in a great lemon-garlic sauce!
Your #Landhaus team wishes you bon appétit!
Ingredients:
- 300 g prawns
- 1 cup of cream (250 g)
- 1 tbsp lemon juice
- 1 cup of crème fraiche (150 g)
- 1 small onion
- 200 g Parmesan cheese
- 2 garlic cloves
- 400 g green ribbon noodles
- 2 tbsp butter Salt and pepper
- 1 tsp tarragon.
Preparation:
Sprinkle the prawns (freshly cooked prawns taste best) with the lemon juice. Crush the Parmesan in pieces for 10 seconds/speed setting 8 and decant. Halve the onion and chop with the garlic for 6 seconds/speed setting 6, add the butter and heat for 2 minutes at 100°/speed setting 1. Then add the prawns. Pour the cream and crème fraîche over the prawns and bring to the boil - use the reverse button for 5 min/90°/speed setting 1. Sprinkle in 100g of Parmesan. Cook the prawns over a low heat for 5 mins./75°/speed setting 1 anticlockwise. Cook the pasta (I usually do this in a pan). Season the sauce with salt, pepper and tarragon to taste and serve with the pasta with the remaining Parmesan.
Photos: Sybille Krebs
