Today I have a new pasta recipe for you. This time with prawns and with a delicious orange sauce. I do not have much to say about this dish, so I leave you with the recipe.
For 2 servings we need:
zest
from ½ orange
225
ml orange juice
1
red chili
1
garlic clove
1
tbsp corn starch
250
g farfalle
salt
tbsp
olive oil
250
g king prawns
fresh
basil or thyme
And this is how we
proceed:
For the sauce grate the zest from ½ orange. Squeeze oranges so that you have 225 ml of orange juice (or you can also take bottled orange juice). Add the zest and juice in a pot and reduce to a half over medium heat in half.
Halve chili, remove seeds and dice. Peel the garlic and chop finely. Add chili and garlic to the orange juice. Mix cornstarch with 1-2 tsp cold water and bind the orange-chili sauce. Set aside.
Cook pasta al dente. Drain well.
Heat the olive oil in a pan and fry the prawns on each side.
Bring the orange sauce again to a boil and add the pasta. Stir.
Arrange on plates and garnish with basil or thyme leaves.
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