Informations supplémentaires
30 min.
|
608 kcal
|
easy
|
|
Printable version
1. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/4 cup of the cooking water and drain.
2. Setup
Meanwhile, chop the parsley and the shallot. Cut the snap peas into small pieces. Zest the lemon. Peel the shrimp and pat them dry.
3. Cook the shrimp
Heat a drizzle of oil in a pan over medium high heat. Cook the shrimp and half of the garlic for 4-5 minutes. Add salt and pepper. Remove from the pan.
4. Cook the vegetables
Add the shallot and the snap peas to the pan. Cook for 3-4 minutes. Add salt and pepper. Remove from the pan.
5. Make the lemon cream
Add the cream, the rest of the garlic, the lemon zest, the reserved cooking water and the juice of half a lemon to the pan over medium heat. Add 1 tbsp of butter and simmer the sauce until it slightly thickens, about 3-4 minutes.
6. Plate your dish
Add the pasta, vegetables, shrimp and the grana padano to the sauce. Mix. Serve and garnish with the parsley. Kids could choose the amount of parsley they like. Bon appétit!
10unitWild Argentina Shrimps
0.5unitLemon
180gPenne
120mlCream 18%
30gGrana Padano Cheese
2unitGarlic Clove(s)
0.5unitFresh Italian Parsley
0.5unitShallot
80gSnow Peas
What you need
pan, pot, strainer, bowl
608 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
78g
26%
fat
16g
25%
cholesterol
201mg
67%
fiber
5g
20%
protein
36g
saturated
9g
45%
sodium
1010mg
42%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg