Shrimp Noodles
This recipe comes from @tinastausendschoen and was prepared in the Ceratal® Comfort Frying Pan.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 50 g | durum semolina |
| 150 g | 00 flour – double zero |
| 2 | egg yolks |
| 2 tbsp. | olive oil |
| 200 g | prawns, peeled and deveined |
| 1 | small yellow zucchini, cut into small sticks |
| 150 g | cherry tomatoes, quartered and seeded |
| 1 tsp. | sugar |
| 1 | garlic clove |
| 1 | small shallot, peeled, cut into small cubes |
| olive oil | |
| salt & pepper | |
| fresh herbs such as thyme, borage and/or sage |
Instructions
Step 1 of 3:
Knead semolina, flour, egg yolk, 2 pinches of salt, 2 tbsp. olive oil, and 80 ml water into a smooth dough. Shape into a ball, wrap, and chill in the fridge for at least 30 minutes.
Step 2 of 3:
Divide the dough into 4 portions and roll each one out using a pasta machine. Dust the sheets with a little flour, roll them up, and cut into ribbon noodles with a very sharp knife. Loosen them slightly on the work surface and leave to dry a little.
Step 3 of 3:
Heat olive oil in a Frying Pan and add the thyme and the lightly crushed garlic clove. Fry the prawns over medium heat for about 3-4 minutes. Remove the prawns and keep warm.
Meanwhile, sauté the shallot in the remaining oil and sprinkle with sugar. Add the courgette batons and tomatoes. Cook everything together until al dente. Season with salt and pepper, then add the prawns back in.
Cook the pasta in plenty of water until al dente, reserving a little pasta water, then add it to the sauce together with the pasta. Mix with fresh herbs and serve.
