Vegetable soup goes well with the
seafood in this pasta dish.
Serves:
Four
Time Required
:
30 minutes
Ingredients
1 package vegetable soup
3 tbsp butter
400 g medium prawns,
shelled and deveined
2 flakes garlic, finely chopped
1/2 cup dry
white wine
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
or 1 dried red chilli, crushed
200 g flat noodles (fettuccine),
cooked and drained
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Method
In a pan, heat the butter over medium heat and cook the prawns and garlic for
about two to three minutes, stirring frequently, till the prawns turn almost
pink.
Remove the prawns and set aside. Into the same pan, add wine,
soup powder and required water, oregano and crushed red
chillies.
Bring to a boil, stirring constantly. Lower heat and simmer
for five minutes. Return the prawns to the pan and cook for a minute or two or
until the prawns turn pink and are done.
Spoon over the fettuccine
and
serve.
Nutritional
value of each serving
Calories: 370.0 kcal Proteins: 31.0 g Fat: 6.5 g
Minerals: 4.0 g Fibre: 0.2 g Carbohydrates: 47.0 g
Photographs:Mukesh Munim
Food Courtesy The Institute of Hotel Management, Mumbai
Nutritional Information in
consultation with Swati Karande
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