Spring Vegetable Minestrone with Lemon Garlic Prawns

春季蔬菜蔬菜通心粉汤配柠檬蒜蓉大虾

4.8

这道菜用最新鲜的时令蔬菜烹制，并加入柠檬调味，与多汁的蒜蓉大虾搭配堪称完美。这道营养丰富的菜肴充分体现了春天的精髓，无论是家庭餐桌还是招待客人，都同样适合。

Ingredients:

  • 400 克虾，去皮、去筋
  • 1 个洋葱，切碎
  • 2 瓣大蒜，切碎
  • 1 根韭菜，切碎
  • 1 个西葫芦，切丁
  • 1 杯豌豆，新鲜或冷冻
  • 1 束芦笋，修剪并切碎
  • 1 杯嫩菠菜
  • 1.5 升蔬菜汤
  • 1 个柠檬的果皮和果汁
  • 2 汤匙 橄榄油
  • 2 汤匙新鲜欧芹，切碎
  • 盐和胡椒，调味
  • 硬皮面包，用于佐餐

Instructions:

  1. Prepare the Minestrone
    1 Prepare the Minestrone

    In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and leek, sautéing until softened. Stir in the diced zucchini, peas, and asparagus, then add vegetable stock and bring to a boil. Reduce heat and simmer until the vegetables are tender. Add baby spinach and stir until wilted. Season with salt and pepper.

  2. Cook the Lemon Garlic Prawns
    2 Cook the Lemon Garlic Prawns

    In a separate pan, heat olive oil over medium heat. Add the prawns and cook for 2-3 minutes until they start to turn pink. Add minced garlic, lemon zest, and juice, tossing the prawns in the mixture until fully cooked and fragrant. Remove from heat.

  3. Serve
    3 Serve

    Ladle the minestrone into bowls, topping each with a generous portion of the lemon garlic prawns. Garnish with freshly chopped parsley and a drizzle of olive oil. Serve with crusty bread on the side.

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