Pasta with shrimp in orange sauce
Today we have a delicious recipe from @experimenteausmeinerkueche for you - pasta with shrimp in orange sauce. The dish was prepared using our Adamant® Comfort pan. .
The Adamant® This is a true all-rounder and Fissler's most successful pan and wok series. Made in Germany from up to 60% recycled aluminum, the particularly scratch-resistant, water-based coating is ideal for crisping meat, roasting vegetables, and gently frying delicate foods that tend to stick. The exclusive, energy-saving Fissler Cookstar® base ensures optimal heat distribution and is suitable for all types of cooktops, including induction.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 250 g | Tagliatelle |
| 2x | Organic oranges |
| 1 clove of garlic (optional) | |
| 1 tsp | oil |
| 225 g | King prawn tails (ready to cook) |
| 1 tsp | Café de Paris |
| Salt, pepper | |
| 1 tsp | butter |
Instructions
Step 1 of 10:
Cook tagliatelle in salted water until al dente.
Step 2 of 10:
Wash and dry 1 orange, then finely grate the zest.
Step 3 of 10:
Then juice the orange. Segment the second orange. To do this, cut off the peel from the orange, ensuring no white pith remains.
Step 4 of 10:
Use a sharp knife to cut out the segments between the membranes and halve them.
Step 5 of 10:
Squeeze the juice from the remaining fruit pulp.
Step 6 of 10:
Peel and finely chop the garlic. Heat oil in a pan. Add shrimp and garlic and fry until golden brown.
Step 7 of 10:
Season with Café de Paris, salt, and pepper.
Step 8 of 10:
Deglaze with orange juice and let it reduce briefly. Add butter and let it melt.
Step 9 of 10:
Add the pasta and some pasta water to the shrimp and mix well.
Step 10 of 10:
Fold in the orange segments and zest and serve.
