Shrimp pan

Name: Shrimp pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g ribbon noodles; 7-10 Tbsp Salt; 250 g ready-to-cook shrimps; 250 g Chicken filet; 1 collar Spring onions; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Pepper; 1 TEASPOON grated rind of 1 untreated lemon; 400 ml Poultry broth (instant); 150 g frozen peas; 1 cube (50 g) Lobster Soup Paste; 100 g Whipped cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g ribbon noodles
7-10 Tbsp Salt
250 g ready-to-cook shrimps
250 g Chicken filet
1 collar Spring onions
2 TABLESPOONS Butter or margarine
7-10 Tbsp Pepper
1 TEASPOON grated rind of 1 untreated lemon
400 ml Poultry broth (instant)
150 g frozen peas
1 cube (50 g) Lobster Soup Paste
100 g Whipped cream

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. In the meantime wash the prawns. Wash the chicken filet and cut into small pieces. Clean and wash spring onions, also cut into pieces. Heat 1 tablespoon of fat. Fry the chicken fillet and prawns thoroughly. Season with salt, pepper and lemon peel.
2
Add spring onions and fry briefly. Deglaze with broth, add peas, bring to the boil. Stir in soup paste, simmer for 3 minutes. Melt 1 tablespoon of fat. Drain noodles and toss in fat. Season shrimp pan with salt and pepper, refine with cream. Fold in the noodles and serve