Conchiglie Rigate
Conchiglie Rigate aux crevettes
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450g of Panzani Conchiglie Rigate
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450g prawns
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2 onions
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200ml cream
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1 tsp butter
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200g of feta
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Fresh chives (optional)
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Salt and pepper
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1. Peel the prawns and chop the onions.
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2. Brown the prawns in a frying pan with the butter until golden.
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3. Then add the onions and fry for about 1 minute over a medium heat.
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4. Cut the feta into small pieces and mix it with the other ingredients.
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5. Pour in the cream, season to taste, then simmer gently.
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6. Pour this sauce over your pasta, having cooked it for 10 minutes in salted boiling water, and garnish with the chives.
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