Spaghetti With Pumpkin SauceSpaghetti With Shrimp Sauce Spareribs



Spaghetti With Shrimp Sauce




Ingredients:
250 g / 8 oz
125 ml / 0.5 cup

1

125 ml / 0.5 cup
250 g / 8 oz
20 g / 0.6 oz
125 ml / 0.5 cup
125 ml / 0.5 cup
1
1 tbsp
125 g / 4 oz

1/2

spaghetti
white wine
Garlic
onion
Caraway, ground
vegetable broth
fresh mushrooms
herbed butter
water
cream
egg yolks
starch flour
shrimps
pepper, salt
lemon
Tabasco

Serves 3 - 619 cal per serving
Prep-time: 20 min. - Total-time: 20 min.
Cook the spaghetti al dente. Pout the white wine in a pot. Add pressed garlic and finely diced onion. Season with pinch of finely ground caraway. Cook the onions until soft. Add broth and reduce heat to low. Clean mushrooms, halve and saute in herbed or garlic butter. Add water to the white wine broth. Combine cream, egg yolk and starch flour. Add to the broth; let thicken stirring constantly. Do not let boil to prevent the egg from curdling. Add mushrooms and shrimps. Season with pepper, salt, freshly squeezed lemon juice and Tabasco. Drain the spaghetti and serve together with the shrimp sauce.



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