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$2.78 per serving
7 likes
Ready in 45 minutes
Spoonacular Score: 55% 
The recipe Poached Prawns with Fettuccine and French String Beans is ready in approximately 45 minutes and is definitely a tremendous pescatarian option for lovers of Mediterranean food. For $2.78 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 475 calories, 32g of protein, and 18g of fat. Only a few people really liked this main course. This recipe is liked by 7 foodies and cooks. A mixture of string beans, butter, prawns, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing {A Tribute to Aunt Roxanne} as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Try French String Beans/ Green Beans, Tomato & Basil Salad, French String Beans and Celery Root Salad, and French String Bean Salad for similar recipes.
Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Luna Vineyards Napa Valley Pinot Grigio. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.
Consistent with past vintages, our Italian-style Pinot Grigio exhibits aromas of apricots and Meyer Lemons to start the tasting journey with delicate flavors of fresh white peach. Our 2015 vintage has refreshingly brisk citrus notes, lively texture, and the right balance. With a clean and steely edge, this wine finishes with crisp apple on the palate.Blend: 86% Pinot Grigio, 14% Viognier
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.
The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
Some types of noodles (fettuccine, pappardelle, tagliatelle, etc.) are often made with eggs. Be sure to check the ingredient list if you're following a vegan or egg-free diet.
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