Vorsicht! THC wirkt bei der oralen Aufnahme stärker, länger und verzögert.
Wenn du Fragen hast, wie viel Cannabis du nehmen solltest oder nicht weißt, was die richtige Dosis für dich ist,
dann lies zuerst hier.
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225 g linguine
1 tbsp olive oil
50g Cannabis Butter
450g raw shrimp, peeled & deveined
0.5 tsp salt
0.25 tsp black pepper
1 tbsp Old Bay seasoning (optional)
1 clove of garlic, finely chopped
120 ml cream
40 g grated Parmesan cheese
0.25 cups fresh parsley, chopped
Zubereitung
cook pasta Bring a large pot of water to a boil and salt it generously. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining, then drain the pasta and set aside.
Sauté the shrimp In a large skillet over medium heat, melt 1 tablespoon of cannabis butter along with the olive oil. Add the shrimp to the skillet and cook for about one minute. Season with salt, pepper, and optionally Old Bay seasoning or paprika. Continue cooking until the shrimp are pink and just cooked through. Then remove from the skillet and set aside to prevent overcooking.
Prepare the garlic cream base
Melt the remaining cannabis butter in the same pan. Add the finely chopped garlic and sauté gently for about 30 seconds, until fragrant but not browned. Stir in the cream, scraping up any browned bits from the bottom of the pan with a spatula.
Refine the sauce
Add the grated Parmesan to the cream sauce and melt while stirring. Gradually add some of the reserved pasta water until a creamy, silky sauce forms. Simmer the sauce gently for a few minutes and season with salt and pepper.
Pasta and shrimp combine
Add the cooked pasta directly to the sauce and mix well so that it is completely coated. Return the shrimp to the pan and gently fold them in, heating only until warmed through. Garnish with freshly chopped parsley and serve immediately.
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