Paprika-penny with shrimps

Name: Paprika-penny with shrimps
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 250 g raw, peeled small shrimps (fresh or frozen); 1 kg Peppers (e.g. green, yellow and red); 1 medium onion; 1-2 Garlic cloves; 100 g Herb Butter; 6-8 TABLESPOONS Oil (e.g. olive oil); 500 g Noodles; 7-10 Tbsp salt, white pepper; 120 g black olives; 7-10 Tbsp Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

250 g raw, peeled small shrimps (fresh or frozen)
1 kg Peppers (e.g. green, yellow and red)
1 medium onion
1-2 Garlic cloves
100 g Herb Butter
6-8 TABLESPOONS Oil (e.g. olive oil)
500 g Noodles
7-10 Tbsp salt, white pepper
120 g black olives
7-10 Tbsp Parsley

Directions

1
Possibly defrost the prawns. Clean, wash and chop the peppers. Peel onion and garlic. Dice onion and chop garlic
2
Rinse the prawns and pat dry. Heat 30 g herb butter in a large pan. Fry the prawns for about 2 minutes, turning them over. Remove. Heat the oil in the pan. Fry the bell pepper, onion and garlic for 8-10 minutes, turning them over
3
Cook the pasta in plenty of boiling salted water for 10-11 minutes until al dente
4
Stir the prawns, olives and remaining herb butter into the vegetables. Season to taste. Drain the pasta and put it back into the pot. Mix the vegetables with the noodles. Arrange, garnish