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Leeks
Shrimps and leeks pastas
Author:
Les Cultures de chez nous
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Preparation
30
Baking
30
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
500 gr (1 pound) of fettucine, linguine or spaghetti pastas
Butter
1 or 2 medium sized carrots into juliennes
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of chopped green peppers
250 ml (1 cup) of chopped fresh mushrooms
A pinch of nutmeg
500 gr (1 pound) of medium sized shelled shrimps
1 peeled, seeded and chopped tomato
160 ml (2/3 cup) of 35% cooking cream
Finely chopped fresh parsley
Salt and pepper
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Shrimps and leeks pastas
From
Sep 29
to
Jan 01
Preparation
Cook pastas with instructions from package.
Meanwhile, melt butter in a large pan and cook carrots, sliced leeks, pepper and mushrooms until tenderness (do not brown). Season with nutmeg then salt and pepper up to taste. Add shrimps and tomato to the mixture and cook until shrimps are opaque and starts to cower.
While stirring, add cream and heat at low heat. Rectify seasoning. Set drained pastas in a warm serving plate and cover with sauce.
Mix lightly and spread parsley.
Chef's notes
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