Fast Spaetzle Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spaetzle
- 0.5 ½ pack sugar snap peas, fresh, possibly more
- 500 g mushrooms
- 150 g cheese (Emmentaler)
- 100 ml cream
- 100 ml sauce (aioli)
- salt and pepper
- 2 tablespoon butter
- 200 g shrimp (s) (frozen)
- marjoram
- Water (TK)
Print Recipe
Pin Recipe Instructions
- Put on salt water. Halve the snow peas and immediately add to the cold or lukewarm water and heat it up. Heat a large pan with 2 tablespoons of butter. Cut the mushrooms into flakes and fry them in the pan so that they take on a little color. Then salt, pepper and season with marjoram (approx. 1 teaspoon, depending on your taste).
- When the water with the sugar peas boils, remove the sugar peas from the water and add them to the pan with the mushrooms. Also add the frozen prawns and continue frying on medium heat. Stir more often.
- Prepare the spaetzle in the sugar snap peas according to the instructions on the packet. Drain the water and also add the spaetzle to the pan. Mix everything thoroughly. Add the aioli and the cream, stir well. Finally sprinkle the grated cheese over it and mix in thoroughly.
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