Two kinds of ribbon noodles with prawns

Name: Two kinds of ribbon noodles with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 Garlic cloves; 3 Oranges; 1/2 bunch Dill; 400 g white and green ribbon noodles; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 12 (approx. 300 g) Shrimp tails; 7-10 Tbsp freshly ground pepper; 200 g Whipped cream; 3-4 Tbsp sauce thickener; 2-3 TABLESPOONS Pernod

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 Garlic cloves
3 Oranges
1/2 bunch Dill
400 g white and green ribbon noodles
7-10 Tbsp Salt
3 TABLESPOONS Oil
12 (approx. 300 g) Shrimp tails
7-10 Tbsp freshly ground pepper
200 g Whipped cream
3-4 Tbsp sauce thickener
2-3 TABLESPOONS Pernod

Directions

1
Peel and slice the garlic. 1 Orange rinse hot, dab dry and cut into slices. Squeeze the remaining oranges, measure 150 ml juice. Wash dill, dab dry and pluck into small twigs. Cook pasta in salted water according to package instructions. Fry garlic slices in oil at low heat until golden brown, remove from the pan.
2
Fry prawns for 2 minutes on each side in garlic oil, sprinkle with pepper. Add orange slices and fry briefly. Remove the prawns and oranges from the pan and cover. Deglaze frying pan with orange juice, 1/8 litre water and cream. Bring sauce to the boil. Stir in the sauce thickener and bring to the boil. Season sauce with Pernod, salt and pepper. Drain noodles, mix with some sauce and put on a plate. Halve or quarter orange slices.
3
Stir in the sauce thickener and bring to the boil. Season sauce with Pernod, salt and pepper. Drain noodles, mix with some sauce and put on a plate. Halve or quarter orange slices. Put prawns, orange slices, dill and garlic on the noodles. Serve the rest of the sauce