Ingredients

The following ingredients have 1 Servings
  • 1/2 cup uncooked Farfalle Pasta
  • 5 pieces Jumbo Prawns
  • 3 tablespoons Unsalted Butter
  • 1 1/2 teaspoons Olive Oil
  • 1 tablespoon Lemon Juice
  • 1 teaspoon chopped Dill
  • 1/2 piece Garlic, sliced
  • 1/2 teaspoon Cumin Poweder
  • 2 tablespoons Fresh Cream
  • 2 pieces Lemon
  • 2 pinches Sea Salt
  • 3 pieces Sun-Dried Tomatoes
  • 1/2 teaspoon Red Chilli Flakes
  • 2 pinches Crushed Black Pepper
  • 2 pinches Parmesan Herb Mixture

Instruction

  • Boil Farfalle in a medium saucepan half filled with water. Once done, remove it from the stove and rinse under cold water so it does not stick together.
  • Seperately, boil shrmip in hot water, 30 secs on each side or till they turnlight pink. Take out quickly and set aside.
  • Heat olive oil and add sliced garlic pieces. Fry until golden brown and set aisde.
  • In the same olive oil, (add fresh cream, sea salt, lemon juice & thyme.) Mix well to create an extremely light sauce
  • Add 2 tbsp butter & mix well.
  • In a white dish, arrange 4 prawns, tied together by a spring onion leaf. Insert slices of lemon & sun-dried tomatoes in between each prawn.
  • Arrange the colorful and zesty Farfalle all around it.
  • Pour the prepared buttery sauce all over the Farfalle & Prawns. Drizzle dill leaves on top of the mixture, and also sprinkle red chilli flakes, cumin powder, crushed black pepper and some Olive Oil & Parmesan Herb mixture on it.
  • In the end, add fried garlic pieces to the decor to give its goood looks some extra crunch!