Prawn and Tomato Pasta Recipe
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. © exclusivelyfood.com.au
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. © www.exclusivelyfood.com.au