Shrimp pan

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 4
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. 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. 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

Nutrition Facts

KCAL
530 kcal
CARBS
50 g
FATS
21 g
PROTEINS
37 g

Categories & Tags

Main DishesSeafoodFish