DinnerBooks
Counting with grass

Counting with grass

Cooking Time30 m
Ingredients13
DifficultyMedium
0
0
Josefine BerggrenJosefine Berggren
When pasta boils and shrimp quickly meet garlic and vegetables on the forehead, the dinner suddenly feels very easy to get to. Carrots, red bulbs and sugar peas provide both color and some lovely crunch. Feel free to serve with route paste and you have a quick everyday dish that is completed in no time.

Ingredients

4 servings
  • Step: 1
    2 pc carrots
  • Step: 2
    1 pc red
  • Step: 3
    4 serving pasta (preferably route)
  • Step: 4
    200 g sugar
  • Step: 5
    1 tsk oil
  • Step: 6
    1 msk tomato puré
  • Step: 7
    2 1/2 dl folded in
  • Step: 8
    2 dl milk
  • Step: 9
    1 msk cornstarch
  • Step: 10
    salt
  • Step: 11
    pepper
  • Step: 12
    1/2 pc fresh grass
  • Step: 13
    400 g frozen scaled shrimp

Instructions

  • Step: 1
    Tina shrimps.
  • Step: 2
    Put on a pot of water that accommodates pasta, carrots and sugar peas.
  • Step: 3
    Scale and cut carrots into pieces. Scale and slice the bulb.
  • Step: 4
    Cook pasta as directed on the packaging. Cook the sugars and carrots along with pasta for the last 3 minutes on paste cooking time.
  • Step: 5
    Fresh the onion soft in the oil in a pot without it getting color. Drive down the tomato pure and let it fresh by 1 minute during stirring. Stir in the cream and milk mixed with the corn starch. Let the sauce sing about 2 minutes, taste with salt and pepper.
  • Step: 6
    Cut the lawn thin and move it down and the shrimp in the sauce. Let the shrimp be warm (but not boil, then they become dry and sega).
  • Step: 7
    Serve pasta and vegetables with the shrimp.

Näring

Calories622kcal
Carbohydrates66g
Fat25g
Protein31g
Serving Size4serving

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