Butterfly Noodles in Leek Sauce with Shrimp

A great pasta dish for any occasion:

1. remove the skin of the onion, cut into small cubes. Heat a small sauté pan, add 10g butter and sauté the onions in the sugar until translucent. Extinguish with white wine and fill up with vegetable soup. Reduce a bit and add the whipped cream. Mix briefly with a hand blender and season with cayenne pepper, salt, cumin, nutmeg and coriander.

Rinse the leek, cut into thin strips and sauté in the remaining butter in the non-stick frying pan Magic of 24 cm ø and season lightly with salt. Add the prepared sauce and let it boil once. Remove from the heat.

In a large 20 cm diameter Magic pot, boil 2 liters of salted water and cook the pasta until al dente. Immediately add to the frying pan to the leek sauce form. Add the shrimp and toss over medium heat until the pasta is coated with the sauce and everything is really hot together.

4. divide evenly between two deep plates and sprinkle a little freshly ground coriander seeds on top.

Calories per person about 460 calories

Notes

Info about leek

Leek also called leek led already for a long time a shadow existence as a component of the soup green. Yet the green stalks are incredibly versatile in the kitchen. They taste good steamed as a vegetable, steamed with meat as a stew or possibly steamed and mixed with egg and cream as a spicy leek.

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