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Prawn Pasta

Prawn Pasta

Yields1 Serving
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INGREDIENTS
300g fettuccine
20 prawns, deveined
NOMU Black Pepper
NOMU Sea Salt
A splash of dry sherry
2 shallots, finely chopped
1 clove of garlic, crushed
2 large mild red chillies, finely chopped
100g baby rosa tomatoes, halved
100g baby rosa tomatoes, whole
A pinch of saffron strands
Handful of Italian parsley, roughly chopped
Parmigiano Reggiano to serve

Once you have prepared all your ingredients, this recipe is quick and easy, so you can make the sauce while your pasta is cooking…..

Bring a large pot of salted water to a rolling boil. Add a glug of olive oil and a pinch of salt and cook the pasta until al dente. Very importantly, just before the pasta is ready, remove ½ cup of pasta water, place in a jug, add a pinch of saffron strands and 1 tsp Vegetable STOCK, stir and set aside.

Drizzle the prawns with a few glugs of extra virgin olive oil and season with salt and pepper. Heat a large frying pan over a high heat. Once hot, add the prawns and flash fry until pink and golden on the outside, but not necessarily cooked on the inside as you will continue cooking them later. Flambé with a generous splash of sherry and allow the sherry to reduce. Remove the prawns from the pan and set aside.

Heat some more oil in the pan, add the shallots and fry until softened and translucent. Add the garlic and chilli and allow to cook for another minute or two. Add the whole and halved tomatoes, stir and cook for a further few minutes. Add the prawns back to the pan and stir to coat everything. Add the prepared saffron vegetable stock and simmer until the prawns are cooked through and the sauce has thickened from the gluten in the pasta water. Add the drained, cooked pasta to the pan and toss well to coat all the fettuccine strands.

Serve immediately in warm pasta bowls with a sprinkling of Italian parsley and shavings of parmesan.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 300g fettuccine
 20 prawns, deveined
 NOMU Black Pepper
 NOMU Sea Salt
 A splash of dry sherry
 2 shallots, finely chopped
 1 clove of garlic, crushed
 2 large mild red chillies, finely chopped
 100g baby rosa tomatoes, halved
 100g baby rosa tomatoes, whole
 A pinch of saffron strands
 Handful of Italian parsley, roughly chopped
 Parmigiano Reggiano to serve

Directions

1

Once you have prepared all your ingredients, this recipe is quick and easy, so you can make the sauce while your pasta is cooking…..

Bring a large pot of salted water to a rolling boil. Add a glug of olive oil and a pinch of salt and cook the pasta until al dente. Very importantly, just before the pasta is ready, remove ½ cup of pasta water, place in a jug, add a pinch of saffron strands and 1 tsp Vegetable STOCK, stir and set aside.

Drizzle the prawns with a few glugs of extra virgin olive oil and season with salt and pepper. Heat a large frying pan over a high heat. Once hot, add the prawns and flash fry until pink and golden on the outside, but not necessarily cooked on the inside as you will continue cooking them later. Flambé with a generous splash of sherry and allow the sherry to reduce. Remove the prawns from the pan and set aside.

Heat some more oil in the pan, add the shallots and fry until softened and translucent. Add the garlic and chilli and allow to cook for another minute or two. Add the whole and halved tomatoes, stir and cook for a further few minutes. Add the prawns back to the pan and stir to coat everything. Add the prepared saffron vegetable stock and simmer until the prawns are cooked through and the sauce has thickened from the gluten in the pasta water. Add the drained, cooked pasta to the pan and toss well to coat all the fettuccine strands.

Serve immediately in warm pasta bowls with a sprinkling of Italian parsley and shavings of parmesan.

Prawn Pasta