Cookbook

Prawn Pasta

by

Ingredients

  • 1 lb fetuccine
  • 1 Tbsp beurre
  • 1/2 - 2 Tbsp cajun blackening spice
  • 1 lb crevettes grandes, peeled, deveined, tails off
  • 1 poivron, en julienne
  • 1 poivron jaune, en julienne
  • 1 petie oignon route, en lamelles
  • 3 gousses ail, minced
  • 1/2 cup vin bland
  • 1 1/2 cup bouillon de poule
  • 2 cups creme a fouetter
  • 1 14oz pelati, can, with juice, roughly chopped
  • 1 cup parmesan
  • 1 Tbsp parsley, chopped
  • 3-6 dashes hot sauce, to taste
  • poivre

Instructions

Bring a pot of salted water to a boil. Boil pasta until al dente. Drain and toss with 2 Tbsp olive oil. Keep warm.

Melt butter with 2 Tbsp olive oil over medium heat in large skillet. Season prawns with 1 Tbsp cajun blackening spice - reserve remainder. Saute prawns in skillet until almost cooked through, 2 min. Remove prawns and add peppers and onion to pan. Cook quickly, tossing until slightly softened, 2 min. Add garlin, cooking 1 min more. Remove vegetables, reserve with prawns.

On high heat, add wine to same skillet, reduce slightly. Add broth, reduce by half. Add cream, cook until slghtly thickened. Stir in tomatoes with juice, parmesan, parsley, prawns and vegetables, bringing all to a simmer. Taste and season with hot sauce, salt, petter and cajun blackening spice as desired.

Toss immediately wiht cooked fettune.

Journal

Categories

Notes