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Leeks
Shrimps tagliatelles and zucchinis julienne
Author:
5/15
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Preparation
25
Baking
10
Portions
4
Freezing
No
Calories
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Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
340 gr of tagliatelle
30 ml (2 tablespoons) of butter
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
250 ml (1 cup) of milk
80 ml (1/3 cup) of 5% dairy cooking mix
30 ml (2 tablespoons) of old style mustard
Salt and pepper up to taste
15 ml (1 tablespoon) of olive oil
25 medium size shrimps (31/40 caliber) raw and shell removed
10 ml (2 teaspoons) of chopped garlic
2 zucchinis sliced into julienne
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Shrimps tagliatelles and zucchinis julienne
From
Nov 20
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Jan 01
Preparation
In a casserole filled with salted boiling water, cook pastas al dente. Drain.
While cooking pastas, prepare the sauce. In casserole, heat butter at medium-low heat. Add leeks and cook for 6 to 8 minutes, until tenders.
Add milk, dairy cooking mix and mustard.
Season and bring to a boil at medium heat.
Transfer the preparation in a mixer and mix until obtaining a smooth sauce.
Set back sauce in the casserole and add pastas. Set at low heat.
In a pan, heat oil at medium heat. Fry shrimps 2 minutes. Add garlic and stir. Set shrimps in a plate.
In the same pan, cook zucchinis 2 minutes. Season.
Divide pastas into bowls warmed up beforehand with hot water. Garnish each portions with zucchinis and shrimps.
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