Ribbon noodles with prawns in spicy tomato-capersauce (Quick menu)

Name: Ribbon noodles with prawns in spicy tomato-capersauce (Quick menu)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 200 g Carrots; 2 small chilies; 3 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 300 ml Vegetable broth (instant); 7-10 Tbsp Salt; 1 pinch Sugar; 100 g Spring onions; 200 g cherry tomatoes; 300 g raw shrimps (without head, in shell); 400 g wide ribbon noodles (pappardelle); 2 TABLESPOONS fine capers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
200 g Carrots
2 small chilies
3 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
1 TABLESPOON Flour
300 ml Vegetable broth (instant)
7-10 Tbsp Salt
1 pinch Sugar
100 g Spring onions
200 g cherry tomatoes
300 g raw shrimps (without head, in shell)
400 g wide ribbon noodles (pappardelle)
2 TABLESPOONS fine capers

Directions

1
Peel onion and garlic and cut into fine cubes. Peel and wash the carrots and cut them into fine cubes. Clean, wash and finely dice the chillies. Heat 1 tablespoon of oil.
2
Fry the carrots and onion for 3-6 minutes. Stir in garlic, chilli and tomato paste 1 minute before cooking and dust with flour. Add stock and boil up while stirring. Season to taste with salt and sugar.
3
In the meantime clean, wash and slice the spring onions. Wash and quarter the tomatoes. Peel prawns, except for the tail fin, and remove the intestines. Wash the prawns, dab dry and halve lengthwise.
4
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for about 5 minutes while turning. After 3 minutes add spring onions, tomatoes and capers.
5
Season with salt and stir into the sauce. Pour the pasta into a sieve and drain. Fold into the sauce. Arrange on plates.