It's been awhile since I tried making something new so after an intense week of mid-sems and reports, I decided to take some time off and try out one of Curtis Stone's recipe >>
Prawn Fettuccine with chilli, tomato & parsley.
For any pasta lovers out there, I highly recommand this recipe cause its easy as ABC and 123! The flavour of the pasta is simple and light plus the tomatoes just freshen up the entire dish as well. Depending on the wine you choose would play a big part of the flavour, for example if you used moscato (which I don't recommand) your pasta would have a more sweeter flavour because essentially the wine would infuse into the pasta. I would recommand using sauvignon blanc.
Prep time: 15 mins | Cook time: 15 mins | Serves: 4
350g fettuccine pasta
3 tbsp olive oil
600g medium raw crystal bay prawns, peeled and deveined, tail on
2 shallots, finely diced
1 garlic clove, crushed
1 fresh red chilli, finely chopped
1/2 cup white wine
2 tbsp roughly chopped parsley
4 medium vine ripened tomatoes, diced
1 tbsp lemon juice
1) Bring a large pot of salted water to the boil. Add pasta and cook according to package directions.
2) While pasta is cooking, plac 2 tbsp of oil in a large frying pan with high sides overmedium-high heat. Add prawns and cook for 2 minutes stirring often. Season with salt and pepper.
3) Add shallots, garlic and chilli to prawns and cook for a further 2 minutes.
4) Add white wine to the pan and simmer for 2 minutes.
5) When pasta is al dente, drain in a colander and add pasta to the prawns and toss gently to mix.
6) Add parsley, tomato and lemon juice to the pan with the pasta along with the remaining tablespoon of oil. Season to taste with salt and pepper and toss well to mix.
7) Swirl a quarter of the pasta using a fork. Slide the pasta off the fork, letting it mound in the centre of the pasta bowl. Repeat with remaining pasta.
8) Spoon prawns and remaining sauce from the pan over and around each bowl of pasta and serve.
~ Zee Finishing Dish ~