Thursday, July 20, 2006

Prawn and Tomato Pasta Recipe

Serves 2.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

450g Roma tomatoes
200g fresh fettuccine (or other pasta)
3 teaspoons oil
About 16 medium green prawns, peeled and deveined
2 spring onions/shallots, finely chopped
3 cloves garlic, peeled and crushed
83ml (1/3 cup) white wine
Salt & pepper
83ml (1/3 cup) cream
2 teaspoons finely shredded fresh basil, and extra whole leaves for decoration
Cracked black pepper
Grated Parmesan cheese

Remove cores from tomatoes and cut a cross in the skin opposite the stem end of each tomato. Place tomatoes in a saucepan of boiling water for 10-15 seconds, or until skin starts to lift. Remove from saucepan and place in a bowl of cold water for 5 minutes. Peel and chop.

Cook pasta according to directions on packet and keep warm.

Heat 2 teaspoons of the oil in a heavy based pan over medium heat; add prawns. Fry until prawns are nearly cooked through. Remove prawns from pan and set aside. ©

Add shallots and garlic to pan with remaining oil and cook for 1-2 minutes, without browning. Add chopped tomato, wine and salt and pepper. Simmer for a few minutes until tomato is soft. Add cream and basil. Simmer for 2 minutes.

Puree tomato mixture in a blender or processor, return to pan and add prawns. Simmer until prawns are cooked through and sauce has thickened. Add pasta to pan and stir to combine.

Serve with cracked black pepper and Parmesan cheese.


Anonymous Anonymous said...

Made this for some friends the other night, and they thought it was absolutely divine!! Thank-you for all of the great reipes!!

19/3/07 10:18 pm  
Anonymous Anonymous said...

are we able to use parsley instead of basil?

24/11/07 3:04 pm  
Blogger Amanda and Debbie said...

Yes, you could use parsley instead of the basil.

24/11/07 11:03 pm  
Blogger Unknown said...

Can white wine be substituted with another non-alcoholic ingredient???

26/11/07 1:55 am  
Blogger Amanda and Debbie said...

Hi Afroaz,

You could use chicken stock instead of the wine in this recipe.

27/11/07 7:09 pm  
Anonymous Anonymous said...

Hey amanda,

We just tried the prawn and pasta dish tonight with my family for christmas dinner, cause Here in Australia, seafood is as popular if not more popular then roast lamb/turkey etc...

Anyways, The dish was beautiful, I give it 9/10, I added some Dill aswell as Basil, and it was a great combination.

The shallots in it are great, and the wine was a nice touch,
Thanks for the great recipe, everyone scraped their plate practically licking it clean,

cheers, and Everyone who hasnt tried this is missing out BIG TIME

25/12/07 10:06 pm  
Anonymous Anonymous said...

Great, simple and quick to prepare and tastes delicious.

31/1/08 6:35 pm  
Anonymous Anonymous said...

Hi, do you have a recipe for carbonara pasta? Thanks!

25/2/08 9:23 pm  
Blogger Amanda and Debbie said...

We haven't yet developed a recipe for pasta carbonara.

5/3/08 10:07 pm  
Anonymous Anonymous said...

Wow, just made this tonight and it's truly amazing. Thank you once again for a stunning but simple recipe.

1/5/08 11:29 pm  
Blogger Jess Joseph said...

How would you recommend reheating the dish?

Should I make the sauce & only mix in what is necessary, then save the rest & reheat it with another meal? Or is it OK to reheat it already mixted in with the pasta?

27/5/08 4:13 pm  
Anonymous Anonymous said...

I've made this twice now, once for friends, and it's fabulous! Thanks for the recipe.

9/6/08 10:58 am  
Blogger Amanda and Debbie said...

Hi Jess,

You could reheat the sauce in a pan and add it to freshly cooked pasta just before serving.

If you've stored the combined pasta and sauce, we recommend reheating in a microwave oven.

4/7/08 10:50 am  
Anonymous Anonymous said...

Yet another great recipe. However, because l have a young family (was cooking this for my husband and myself) l made the tomato sauce first and pureed it in the afternoon. Before dinner l only had to put the pasta on, cook the prawns and then add the sauce-it worked well. For next time if l am sort on time could l use tinned tomatos??

23/7/08 7:14 pm  
Blogger Amanda and Debbie said...

Hi Natalie,

We like the flavour of fresh tomatoes in this recipe. However, canned tomatoes could be used if preferred (or if short on time!).

28/7/08 10:18 am  
Anonymous Anonymous said...

This recipe was a sure hit...So simple to make but so tasty. I've tried many of your recipes, all are easy to make and turn out wonderfully. Thank you for making this such a great website.

11/11/08 11:42 am  
Anonymous Anonymous said...

I was wondering, can we skip the cream part or is there something else which we can substitute for the cream?

19/1/09 4:30 pm  
Blogger Amanda and Debbie said...

We recommend replacing the cream with another wet ingredient so that the amount of sauce remains the same. You could try increasing the quantity of tomatoes or using some evaporated milk.

2/2/09 3:32 pm  
Anonymous Jacqui said...

This was really yummy, and turned out just like your picture! The tomatoes take a while to do, but it tastes so much better when you use fresh instead or canned! Yummy!

28/5/09 3:59 pm  
Anonymous MissNat said...

I made this last night and it was fantastic! :) Thanks for the wonderful recipes.

To the person asking about substituting cream, I use Carnation Light + Creamy Evaporated Milk as a cream substitute. You buy it in the same part of the supermarket where you can get Condensed Milk. It tastes like cream but is low fat. I dissolved a teaspoon of cornflour in some hot water and add that to help thicken it.

19/8/09 9:57 am  
Anonymous Nic said...

oh this tasted so good and was super easy! thanks so much i love your recipes!!!

22/8/09 3:57 pm  
Blogger Aimee said...

I made this dish last night & it was amazing! I doubled the recipe to ensure I could bring some to work for lunch today!


29/10/09 10:19 am  
Blogger Unknown said...

I am wondering if I can replace the shallots with half a red onion??

15/6/10 7:31 pm  
Anonymous Judy said...

Yum. I didn't worry about pureeing the tomato mixture, and it was still perfect. Your recipe site is my favourite - I love that you create and post quality foolproof recipes over quantity. Thank you.

6/2/13 9:50 pm  

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