Shrimp with Pak Choi
Not rated yet
1 / 2
Pasta with shrimp, pak choi, and creamy bechamel sauce.
Total0:2525 min
Prep0:1010 min
Wait0:1515 min
Servings22
Per serving775 kcal775 kcal
Ingredients
Preparation
Shrimp200 g
Pak choi1 pc
Fettuccine250 g
Red onion1 pc
Garlic2 cloves
Sweet paprika powderto taste
Hot paprika powderto taste
Oilfor frying
Salt and pepper
Bechamel Sauce
Butter2 tbsp
Flour1 tbsp
Milk1 cup
Saltto taste
White pepperto taste
Nutmegto taste
Ingredients
Preparation
Shrimp200 g
Pak choi1 pc
Fettuccine250 g
Red onion1 pc
Garlic2 cloves
Sweet paprika powderto taste
Hot paprika powderto taste
Oilfor frying
Salt and pepper
Bechamel Sauce
Butter2 tbsp
Flour1 tbsp
Milk1 cup
Saltto taste
White pepperto taste
Nutmegto taste
1
Clean the shrimp, remove the shells and dark veins.2
Sprinkle them with sweet and hot paprika.3
Slice the onion into feathers and fry it in a pan with a little oil.4
Add the garlic pressed through a garlic press.5
Add the shrimp and fry over high heat for 2-3 minutes, until they turn pink.6
Set aside.7
Cut the pak choi leaves away from the white parts.8
Cut the white parts into smaller pieces.9
Cook the white parts of the pak choi in salted water for 3-4 minutes, until al dente.10
Cook the fettuccine pasta according to the package instructions and drain.Bechamel Sauce
11
Melt the butter in a saucepan.12
Add the flour and whisk for 1-2 minutes.13
Gradually pour in the milk, stirring constantly.14
Season with salt, white pepper, and nutmeg.15
Cook until the sauce thickens.16
Add the pasta, pak choi leaves, cooked white cabbage parts, and bechamel sauce to the pan with the shrimp. Mix thoroughly.17
Braise over medium heat for 3-4 minutes, until the pak choi leaves soften and everything is well combined.
