About 8 years ago I went to a restaurant and they had a pasta I had never heard off on the menu (I can’t actually remember the name right) but I loved it. It was creamy, packed with garlic, and combined prawns and onions. When I got home, I googled for the recipe and couldn’t find it listed anywhere so I decided I to recreate it from memory. It has taken me 8 years to and a lot of pasta to perfect it but I have finally done it. It taste just as I remember.
I use pre-cooked prawns for this from the freezer section of my supermarket, just for convenience purposes.
I serve topped with shaved Parmesan which works really well but it can be eaten without it.
- 500 g Fettuccine Pasta.
- 25 g Butter for the sauce.
- 1 Knob Butter for the onions.
- 500 g Cooked Prawns Shelled & Deveined.
- 400 ml Cream.
- 1/2 Cup Cup of Chicken Stock.
- 1 tbs Dry White Wine
- 1/2 tsp Dry Mustard.
- 1 Large Purple Onion Thinly Sliced
- 1/4 tsp Paprika.
- 1 Can Italian Diced Tomatoes.
- 2 Large Cloves of Garlic Grated
- 2 tbs Plain Flour.
- Pepper to Taste.
Cook pasta until soft & strain.
Place knob of butter in a separate frying pan.
Mix flour with 1/2 the chicken stop to make a thickening paste.
In a frying pan on medium heat place 25g of butter & melt.
Add cream and garlic. Simmer or 3 minutes.
Add 1/2 the chicken stock.
Add wine & mustard and stir through. Simmer for 3 minutes.
Turn off heat and leave to sit while you cook the onions.
Melt the knob of butter and cook onions until soft.
Return to the sauce & add cooked onion. Turn the heat back on.
Add tomatoes and bring to the boil, continuously stirring.
Add paprika, & pepper.
Add prawns & and stir until heated.
Add pasta and stir through the sauce.
If you have any questions while making this recipe (or even if you’ve just tried the recipe and loved/hated it) please don’t hesitate to comment.