20 July 2007

Creamy Prawn & Tomato Pasta

( Nafpaktos and the Peloponnese Bridge)

I've had some shrimp in the freezer for a little while. Tonight they beckoned me to prepare something quick and simple. They were a little camera shy, but here is the recipe...

**Creamy Prawn and Tomato Pasta**
  • 400 g (14 oz) dried pasta (of your choice)
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely chopped
  • 20 medium raw prawns (shrimp), peeled and deveined, with tails intact
  • 550 g(1 lb 4 oz) Roma (plum) tomatoes, diced
  • 2 tablespoons thinly sliced basil leaves (chiffonade)
  • 125 mL (1/2 cup) white wine
  • 80 mL (1/3 cup) cream
  • basil leaves, to garnish
1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep warm, reserving 2 T of the cooking water.

2. Meanwhile, heat the oil and garlic in a large frying pan over low heat for 1 - 2 minutes. Increase the heat to medium, add the prawns and cook for 3 - 5 minutes, stirring frequently until cooked. Remove the prawns and keep warm.

3. Add the tomato and sliced basil and stir for 3 minutes, or until the tomato is soft. Pour in the wine and cream, bring to the boil and simmer for 2 minutes.

4. Puree the sauce in a blender, return to the pan, then add the reserved pasta water and bring to a simmer. Stir in the prawns until heated through. Toss through the pasta and serve garnished with the basil leaves.

Serves 4

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