Summary

Ingredients

• 12 large prawn (s), headless, with shell
• 10 g clarified butter
• 1 cup water
• 1 glass sparkling wine (Prosecco)
• 15 g clarified butter
• sea-salt
• 2 carrot (s), cut into fine julienne
• 1 lemon (s), organic, zest and juice
• 100 g butter, cold
• sugar
• 1 bunch chives, cut into centimeter-long rolls
• 200 g ribbon noodles, fine, taliolini with e
• Pepper, four-pepper mixture, freshly ground

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Instructions

1. Peel the prawns and remove the intestines. Rinse and dry the peel well.
2. Fry them well in clarified butter until they have turned red all over. Deglaze with prosecco and water and cook for about 10 minutes, until there is a cup of stock left. Pour through a fine sieve, collect the stock.
3. Put on the pasta water with the sea salt.
4. Heat the remaining clarified butter, fry the prawns quickly and hot on both sides, season with salt and pepper. Take out of the pan and keep warm.
5. Cook the pasta while making the sauce. With the thin ones, this takes about 3-4 minutes.
6. Briefly sauté the carrots in the remaining fat, deglaze with the shrimp stock, add about 3 tablespoons of lemon juice and the butter, melt on a low heat. Stir again and again. Season with sugar, sea salt and pepper (black, white, green and red pepper berries), bring to the boil and season to taste. Add the lemon zest.
7. Add the prawns and the bratsud.
8. Drain the pasta and drain well. Then mix with the shrimp sauce mixture and serve on plates.
9. Scatter chives on top and serve.
10. The sauce just wraps itself thinly around the pasta, like a small beurre blanc. Despite the butter, everything looks fresh.
11. Annotation:
12. I designed the recipe for two servings, which is a bit plentiful for us. On a hot summer evening, the amount is surely enough for three smaller servings.