Penne With Prawns, Tomato And Crème Fraîche
In this dish, succulent cooked prawns and penne pasta come together in a savory, creamy sauce infused with the flavors of mirepoix, white wine, and fish stock. It's a delightful medley of seafood and pasta, garnished with fresh basil and Parmesan for a flavorful finish.
— Constant Cookbook
Ingredients
- 255g/8oz cooked peeled prawns
- 200g/7oz penne
- mirepoix (finely chopped vegetables
- ½ pint fish stock
- ½ glass white wine
- 1 tbsp tomato purée
- 1 bay leaf
- 3 tbsp crème fraîche
- bunch fresh basil
- good handful parmesan
- 1 lemon
- 2 tbsp olive oil
- 1 tbsp plain flour
Instructions
- Cook the penne for 8 minutes in boiling salted water, strain and toss in olive oil.
- Preheat the olive oil in a pan and add the mirapois of onions, celery, garlic and carrot and cook until soft.
- Add the flour and stir into the vegetables.
- Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce.
- Pass the liquid through a sieve and return to the pan.
- Add the cooked prawns and bring back to the boil and add the crème fraîche.
- Add the cook penne and then stir in half the parmesan and some torn basil leaves.
- Serve with a sprinkle of parmesan and some more basil.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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