Creamed pasta and shrimp

By VicentaLakin

Creamed pasta and shrimp
Are you tired of the tomato-based pasta? Let's try the pasta. Roller, stork, shrimp, these superb foods don't need any extra sauce, they just have to be handled in a simple way, and feel their own taste and taste

Recipe Recommendations

  • Fresh basil leaves 1 handful
  • walnut 1 tablespoon
  • garlic two small petals
  • lemon zest
  • lemon juice 1/2 tablespoon
  • olive oil
  • Parmesan cheese 2 tablespoons
  • asparagus appropriate amount
  • shrimp appropriate amount
  • pasta for two
  • salt appropriate amount
  • black pepper appropriate amount

Steps for Creamed pasta and shrimp

  • 1
    Get ready for the caviar. Roller's a little bit of a walnut
  • 2
    Rohler, walnuts, garlic, lemon chips and lemon juice will probably be broken and then added to the olive oil and then to the salt and black pepper
  • 3
    Getting into Palmerson's cheese, you'll get the green sauce ready
  • 4
    Handle the platinum. Dig it down to the older skin and open the back
  • 5
    Cooking pots in sufficient quantities of water, boiled, salted and placed in two copies of pasta, as instructed on the pasta wrapping
  • 6
    In the meantime, hot olive oil is in the pan, the cylindrical knife is in the pot with the prawns for about five minutes, salt and black pepper is out
  • 7
    When the pasta is cooked, dry, and when it's hot, it's in caviar
  • 8
    Put the pasta on the plate, throw the Palmerson cheese. Let's go

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