Tortellini with prawns in lemon butter
very easy
30 mins
30 mins
Ingredients
- 500 g green asparagus
- 75 g cherry tomatoes
- 20 (à 20 g; without head, in shell) raw prawns
- 1 Organic Lemon
- 500 g fresh ricotta spinach tortelloni (refrigerator)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 3 Stem(s) Thyme and parsley
- 75 g Butter
- 7-10 Tbsp Sugar
Directions
- 1
Wash the asparagus, cut off the woody ends and cut the stems into 2-3 cm pieces. Wash and halve the tomatoes. Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry
- 2
Wash lemon hot and grate half of the peel thinly. Halve the lemon and squeeze the juice. Prepare tortelloni in boiling salted water according to the instructions on the packet. Heat the oil in a large pan. Fry the asparagus in it for about 4 minutes, remove. Add prawns to the frying fat and fry for approx. 3 minutes, turning. Add asparagus again and add tomatoes. Season with salt and pepper and cook for about 1 more minute
- 3
Wash herbs, shake dry. Finely chop the parsley leaves. Melt butter in a pan, add 2-3 tbsp. lemon juice and simmer for 2-3 minutes. Drain the tortelloni and toss in the lemon butter for about 2 minutes. Season to taste with salt, pepper and possibly some sugar. Add the prawn mix and herbs and arrange on plates
Nutrition Facts
530 kcal
45 g
25 g
31 g
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