Ribbon noodles with green asparagus and prawns in Noilly-Prat sauce
very easy
75 mins
75 mins
Ingredients
- 1 Onion
- 1 medium stick leek
- 1/2 Celeriac
- 2 stem(s) Basil
- 5 TABLESPOONS Butter
- 100 ml dry white wine
- 400 ml Poultry stock (glass)
- 1 Star Anise
- 350 g raw, peeled shrimps (fresh or frozen)
- 500 g green asparagus
- 2-3 stem(s) Thyme
- 1 (20 g) heaped tbsp. flour
- 4 TABLESPOONS Noilly Prat (wormwood)
- 5 TABLESPOONS Whipped cream
- 7-10 Tbsp salt and pepper
- 400 g wide ribbon noodles
Directions
- 1
For the sauce stock, peel and chop the onion. Clean or peel, wash and chop the leek and celery. Wash the basil. Heat 1 tablespoon butter in a pot. Sauté onion, leek and celery in it at medium heat for about 5 minutes.
- 2
Deglaze with wine and stock. Add anise and basil. Cover and simmer at low heat for about 30 minutes.
- 3
In the meantime defrost the frozen shrimps. Wash the asparagus, cut off the ends generously or peel the lower third. Cut the asparagus diagonally into pieces. Wash thyme, shake dry, chop.
- 4
Rinse shrimps and pat dry.
- 5
Pour the stock through a fine sieve and collect. Heat 2 tablespoons of butter. Stir in the flour and briefly sauté until light brown. Add the stock, Noilly Prat and cream while stirring, bring to the boil and simmer for about 5 minutes.
- 6
Season to taste with salt and pepper.
- 7
Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
- 8
Heat 1 tablespoon of butter in a large frying pan. Fry the asparagus for 4-5 minutes while turning. Season with salt and pepper. Take out, heat 1 tablespoon butter in the frying fat. Fry the prawns for 2-3 minutes, turning them over.
- 9
Fry the thyme briefly. Add asparagus and prawns to the sauce. Drain the noodles and mix with the sauce.
Nutrition Facts
650 kcal
80 g
18 g
32 g
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