Summary

Ingredients

• 400 g prawns, peeled, or 500 with shell
• 500 g taliatelle
• 1 large bell pepper, red
• 1 onion (s)
• 3 orange (s)
• 40 g iner
• 3 clove (s) garlic
• 0.5 ½ cup sweet cream
• 50 ml olive oil
• 1 teaspoon, leveled curry
• salt and pepper
• Salt water for the pasta

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Instructions

1. Press the garlic and mix with the curry in 50 ml of olive oil.
2. Peel off the prawns, wash them off, pat dry and then marinate in garlic oil for at least an hour.
3. Dice the onion, cut the peppers into strips and fillet the oranges. Squeeze the juice out of the orange remnants through a kitchen sieve or a clean cloth. Grate the ginger.
4. Cook the pasta in salted water.
5. Fry the prawns with the marinade and onions in a large pan, sauté the peppers briefly. Add the sweet cream, the juice from the orange remains and the grated ginger to the pan, bring to the boil briefly and season with salt and pepper. Add the orange fillets to the pan and heat briefly.
6. Drain the pasta, carefully fold it into the pan and portion on a plate.