| The Little Fish Company |
| This Week's Special |
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| White Prawns With Asparagus and Mushroom |
INGREDIENTS
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound fresh wild white prawns - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
In a small saucepan, boil or steam asparagus in enough water to cover until tender;
chop and set aside.
Bring a large pot of salted water to full boil, place the pasta in the pot and return to a
rolling boil; cook until al dente. Drain well.
In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is
golden brown.
Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place
the prawns in the saucepan and cook until the shrimp turns pink. Place the
mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
Toss the prawns and vegetable mixture with the egg noodles and sprinkle with
Parmesan cheese. Salt and pepper to taste. Serve immediately.
1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound fresh wild white prawns - peeled and deveined
1 pound fresh mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
In a small saucepan, boil or steam asparagus in enough water to cover until tender;
chop and set aside.
Bring a large pot of salted water to full boil, place the pasta in the pot and return to a
rolling boil; cook until al dente. Drain well.
In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is
golden brown.
Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place
the prawns in the saucepan and cook until the shrimp turns pink. Place the
mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
Toss the prawns and vegetable mixture with the egg noodles and sprinkle with
Parmesan cheese. Salt and pepper to taste. Serve immediately.
