Light carbonara pasta nests with shrimps

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost the prawns in a sieve, clean, wash and drain the broccoli and leek. cut broccoli into small florets, leek into fine rings

2. 2

   Prepare the pasta in boiling salted water according to the instructions on the packet. Cook broccoli and leek for the last 4-5 minutes. Put the pasta and vegetables on a sieve, rinse under cold water and drain. Allow to cool slightly

3. 3

   Whisk eggs and milk and season with salt, pepper and nutmeg. Brush a wide, ovenproof dish thinly with oil. Turn the spaghetti with the vegetables into 8 nests and place them side by side in the mould (sprinkle the vegetables that have fallen out over them at the end). Pour the egg milk over the nests and let it stand in the preheated oven, lower shelf (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 40 minutes

4. 4

   Defrosted shrimps should be washed, drained, peeled and the intestines removed. Wash the basil, shake dry and cut the leaves into strips, except for something to garnish. Heat the oil in a coated pan and fry the shrimps for about 4 minutes, turning them over. Finally add basil and toss with the prawns. Season with salt and pepper. Arrange the noodle nests on plates and spread the prawns on top

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
440 kcal

CARBS
61 g

FATS
11 g

PROTEINS
27 g