Follow Chef Mauro's outstanding recipe from Prego's and master your own
Fettuccine Al Limone comfortably from your Kitchen!
Recipe:
60g of Flour
80g of Semolina
2 Whole Eggs
70g of Peeled Shrimps and Tail 31/40
40g of Shrimps U 10
50g of Red Cherry Tomatoes
25g of Green Zucchini
3g of Peeled Garlic
10ml of Olive Oil
2g of Parsley
5g of Lemon
1g of Salt
1g of Powder Pepper White
100ml of Sea Food Stock
Start by making the pasta dough and then add the flour and salt in a bowl and mix well. Make a hole in the centre and add the eggs onto it, then make a dough adding semolina to help blending it together. The dough should be elastic and not sticky, knead the dough for about 5 minutes and then place it in a bowl covered with clean film for 30 minutes before rolling it out. Then Put the pasta dough on a lightly floured surface and roll as finely and evenly as possible (use a pasta machine if you have one). Roll into strips about 4 inches wide. Use the pasta sheets and cut into 1/4cm using a pastry wheel or sharp knife. (use a pasta machine cutter if you have one). Bring a saucepan of salted water to boil then add the pasta and cook for a duration of 4 to 6 minutes until it is 'al dente'. Make sure to drain well right after. Meanwhile in a small frying pan warm up, then add olive oil chopped garlic and shrimps. When the shrimps are cook, add some green zucchini, red cherry tomatoes, seafood stock, salt and pepper. Toast the pasta with the sauce, add parsley and served it with grated lemon skin.
Buon Appetito!
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