Farfalle
Farfalle à la crevette rose et sa chermoula
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800g of Panzani Farfalle
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1kg of Pink prawns
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3 hot peppers
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3 cloves garlic
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25g chopped coriander and parsley
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10g of paprika
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15g of Cumin
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4cl of olive oil
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Jus ½ Citron 2.5g
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1. Cook pasta in salted boiling water for 13 mins
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2. Heat up the cooking oil in a pan and sauté half of the whole pink prawns with a little bit of salt
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3. Put the remaining shrimp, peeled, into the same pan, add the the marinade and farfalle and allow to cook for 10 mins, stirring regularly
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4. Mix the penne in with the dressing in a plate, add the smoked salmon slices, cherry tomatoes, courgettes, and green beans, and garnish with a few herbs.
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5. Serve good and hot.
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