Farfalle with Shrimp and Lentils

stampa
A tasty, easy-to-make recipe that will certainly make an impression.
Recipes by Fish, Legumes
Number of people:
4
Level of difficulty:
Low
Required time:
40'
Nutritional values
per serving prepared according to this recipe.

Energy value
546 Kcal
- Protein
33 g
- Carbohydrates
81 g
- Fat
10 g

Peeled shrimp
 
250 g
Lentils
 
100 g
Garlic
 
2 pieces
Bay leaf
 
1 sheet
Carrots
 
1
Pearl onions
 
1
Extra virgin olive oil
 
3 tablespoons
Parsley chopped
 
1 tablespoon

Preparation

1
Soak the lentils in water for at least 6 hours, then boil them in salt water with onion and finely chopped carrot. Boil the shrimp separately in salted water, with bay leaves and whole garlic.
1
Drain the lentils and shrimp, then toss them into a saucepan with 2 tablespoons of olive oil. Season to taste with salt, pepper, and parsley.
1
Boil the Barilla Farfalle in salted water, drain, and mix into the sauce. Serve quickly and add pepper.

Chef's tips


If you want to save time, use frozen shrimp and canned, pre-cooked lentils. You will save time, but you will lose a little of the flavour.

Suggested wine


For this dish, with its distinct aroma and hints of sweetness and smoothness, as well as its persistence on the palate, we recommend a sparkling Brut or a fruity and fresh floral, crisp wine such as a Franciacorta Brut or a Monterosso Val D'Arda.

alternative shape



Penne Rigate Barilla 

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