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Pink Prawn Pasta

A tasty pink sauce for pasta featuring prawns, garlic and tomato. Loosely derived from a Marcella Hazan recipe in Essentials of Classic Italian Cookery. 2 tablespoons olive oil 2 cloves of garlic, finely chopped or crushed 150ml white wine 2 tablespoons tomato puree 300g prawns 2 tablespoons Creme Fraîche Salt and pepper
  1. Mix the white wine with the tomato puree
  2. Heat the olive oil in a wide frying pan and when hot, but not smoking, add the garlic
  3. Stir for 30 seconds or so until the garlic is golden, then quickly tip in the wine/tomato mixture
  4. Simmer for 20 minutes, adding a splash of water if the mixture gets too thick
  5. Add the prawns and cook for a few minutes, or until they turn pink if raw
  6. Keep back about a third of the prawns and blend everything else until smooth
  7. Return the sauce to the pan along with the reserved prawns and add the creme fraîche
  8. Cook for a few for minutes and then check for seasoning with a few good twists of freshly-ground black pepper and salt
Serve with something like extra-large conchiglie (pasta shells)