Asian-style carrots fettuccines with prawns

 Cooking 10 minutes
 Preparation 15 minutes
 2 servings

Ingredients

  • 500 mL (2 cups) broccoli, small florets
  • 1 bag (354 g) of Florette 100% Carrot fettuccines
  • 30 mL (2 tablespoons) of sesame oil
  • 340 g (3/4 lb) frozen shrimp cooked, shelled, thawed and properly blotted
  • 15 mL (1 tablespoon) fresh ginger, chopped
  • 15 mL (1 tablespoon) garlic, chopped
  • 175 mL (3/4 cup) Teriyaki sauce
  • 10 mL (2 teaspoons) red curry paste
  • 50 mL (1/4 cup) green onion, chopped
  • To taste, salt and pepper
  • 30 mL (2 tablespoons) fresh cilantro
  • 15 mL (1 tablespoon) sesame seeds

Steps

  1. Steam-cook broccoli for 1 minute. Stir in the carrots and continue cooking for 5 to 7 minutes. Set aside.
  2. Meanwhile, in a frying pan over medium-high heat, heat oil and brown shrimp with ginger and garlic for 3 minutes. To put out the fire. Stir in sauce, curry paste, green onion, salt and pepper and mix. Cook 1 minute.
  3. Divide the vegetable mixture into two bowls. Garnish with cilantro and sesame seeds. Serve.

 

Recipe developed in partnership with nutritionist Julie DesGroseillers

http://juliedesgroseilliers.com/

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