now I am back again in Amsterdam and I am proud to present a new easy recipe for you. Fresh ingredients - healthy and delicious! Now let's get started.
For 2 people you need:
PREP: 10
COOK: 15 min
LEVEL: easy
Spaghetti / 250 g
Prawns / 200 g
Red chili / 1
Garlic / 3 gloves
Fennel / 1
Lemon / 1 organic
Olive oil / 4 tablespoons
Salt / a pinch
Pepper / a pinch
Vegetable bouillon / 30 ml
Flat parsley / 1 bunch
Prawns / 200 g
Red chili / 1
Garlic / 3 gloves
Fennel / 1
Lemon / 1 organic
Olive oil / 4 tablespoons
Salt / a pinch
Pepper / a pinch
Vegetable bouillon / 30 ml
Flat parsley / 1 bunch
Preparation:
1. Bring a big pot of salted water to a boil. Meanwhile slice the fennel, garlic and chili (remove the chili seeds if you don't like it spicy). Chop the flat parsley and grate some lemon zest.
2. Cook the spaghetti 3 min less than shown on the packing for al dente. Heat up the bouillon and put it aside.
3. Grab a big pan with olive oil and brown the fennel for 2 min at medium heat. Add chili, garlic and fry for another 2 min. At the end add shrimps and lemon zest at high heat.
4. Add the spaghetti to the pan and deglaze with bouillon. Wait a minute until the water has been soaked by the pasta and spice up with salt, pepper and lemon juice. Add parsley at the end.
Eet smakelijk!
2. Cook the spaghetti 3 min less than shown on the packing for al dente. Heat up the bouillon and put it aside.
3. Grab a big pan with olive oil and brown the fennel for 2 min at medium heat. Add chili, garlic and fry for another 2 min. At the end add shrimps and lemon zest at high heat.
4. Add the spaghetti to the pan and deglaze with bouillon. Wait a minute until the water has been soaked by the pasta and spice up with salt, pepper and lemon juice. Add parsley at the end.
Eet smakelijk!
