Ribbon noodles in spinach ricotta sauce with prawns

Name: Ribbon noodles in spinach ricotta sauce with prawns
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 pack (225 g) Frozen leaf spinach; 200 g deep-frozen pre-cooked shrimps; 1 Onion; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 400 g Mafaldine noodles; 300 ml Vegetable broth (instant); 150 g Whipped cream; 100 g creamy ricotta cheese; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon juice; 1 TABLESPOON Butter; 7-10 Tbsp pink berries

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 pack (225 g) Frozen leaf spinach
200 g deep-frozen pre-cooked shrimps
1 Onion
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
400 g Mafaldine noodles
300 ml Vegetable broth (instant)
150 g Whipped cream
100 g creamy ricotta cheese
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Lemon juice
1 TABLESPOON Butter
7-10 Tbsp pink berries

Directions

1
Defrost the spinach in a warm place in a sieve. Defrost prawns as well. Peel and finely chop the onion. Heat the oil in a pot. Sauté the onion until transparent.
2
Squeeze out the spinach and add. Season to taste with salt, pepper and nutmeg. Prepare pasta in boiling salted water according to package instructions. Bring stock, cream and ricotta to the boil in a saucepan. Stir in sauce thickener and bring to the boil again. Add spinach. Season to taste with salt, pepper and lemon juice. Heat butter in a pan and heat the prawns in it and season with salt and pepper. Drain the noodles and serve with sauce and prawns.
3
Stir in sauce thickener and bring to the boil again. Add spinach. Season to taste with salt, pepper and lemon juice. Heat butter in a pan and heat the prawns in it and season with salt and pepper. Drain the noodles and serve with sauce and prawns. Garnish with pink pepper berries
4
1 hour waiting time