Shrimp Noodles
This recipe comes from @tinastausendschoen and was prepared in the Ceratal® Comfort pan.
35 min
Total Time
20 min
Cooking Time
15 min
Preperation Time
Ingredients
| 50 g | Durum wheat semolina |
| 150 g | Flour OO – double-ground |
| 2 | Egg yolks |
| 2 tbsp | Olive oil |
| 200 g | Prawns, ready to cook |
| 1 | small yellow zucchini, cut into small sticks |
| 150 g | Cherry tomatoes, seeded and quartered |
| 1 tsp | sugar |
| 1 clove of garlic | |
| 1 | small shallot, peeled, diced |
| 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 refrigerate for at least 30 minutes.
Step 2 of 3:
Divide dough into 4 portions and roll each through a pasta machine. Sprinkle the sheets with a little flour, roll them up, and cut into fettuccine with a very sharp knife. Loosen slightly on the work surface and let dry slightly.
Step 3 of 3:
Heat olive oil in a pan and add thyme and the slightly crushed garlic clove. Sauté shrimp over medium heat for approx. 3-4 minutes. Remove shrimp and keep warm.
Meanwhile, sweat the shallot in the remaining oil and sprinkle with sugar. Add zucchini sticks and tomatoes. Cook everything together until al dente. Season with salt and pepper and add the shrimp back.
Cook pasta in plenty of water until al dente, reserving some pasta water, and add it to the sauce along with the pasta. Mix with fresh herbs and serve.
