| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tamara3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 1 |
bn |
Spring onions; sliced on the |
|
|
; diagonal |
| 6 |
|
Shallots; finely chopped |
|
|
Two lemons; juice of |
| 1 |
c |
White wine |
| 1 |
bn |
Asparagus; cut thinly on the |
|
|
; diagonal |
| 500 |
g |
Raw king prawns; shelled |
| 6 |
|
Artichoke hearts in oil; sliced |
| 1 |
c |
Chopped parsley |
|
|
Black pepper and salt to taste |
| 400 |
g |
Dried penne |
INSTRUCTIONS
Heat the olive oil and butter until foaming then add the spring onions and
shallots and saut. until golden. Add the lemon juice and white wine and
simmer until reduced by half.
Add the asparagus and prawns and toss in the pan until the prawns and
orange and the asparagus is bright green, about two minutes.
Meanwhile, boil the penne in boiling salted water in a Morganware Pasta
Pot* until tender then drain well.
Add the sliced artichoke hearts, parsley and the cooked pasta and toss well
then serve with lots of black pepper.
Converted by MC_Buster.
Per serving: 574 Calories (kcal); 39g Total Fat; (80% calories from fat);
4g Protein; 18g Carbohydrate; 31mg Cholesterol; 172mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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