Wednesday, January 30, 2008
Pasta (Fettucini) with Prawns
Pasta (Fettuccini) with Prawns
I love this creamy pasta served with prawns. The prawns were fried separately to keep its shape without getting soggy. However the flavors of the prawns is being infused with the sauce using the heads and shells of the prawns. This recipe may take a little of your time, but remember, good food CAN NOT BE RUSHED. Read on.
½ Kg. Tiger Prawns
1 onion (diced)
1 garlic (diced)
1 can button mushrooms (sliced)
1 small can all purpose cream
1 small can evaporated milk
Salt and pepper
Fresh herbs : sweet basil, parsley, and purple basil (finely chopped)
Fettuccini pasta for 2 persons
Before you start cooking, it is essential that all the ingredients must be prepared and keep them on your side coz everything happens so fast and timing is essential in this recipe.
Wash the prawns, remove the head and shells but keep the end of the tail to retain its shape, slice a slit at the back and remove the vein. Set aside the cleaned prawns. Keep the shells and the heads.
Sauté onion and garlic, add the shells and the heads of the prawns. Stir fry until the juices of the heads had come out. The color must have changed from fresh grayish to red. Add milk. Bring to boil and turn the fire off. Set aside and let it cool while preparing the white sauce. This way, the flavor of the prawns has been infused well with the milk.
Prepare the white sauce:
Pass through a strainer/sift the milk mixture (with the heads and shells of the prawns). Discard the heads and shells, hence, use the milk only.
Assemble a DOUBLE BOILER; put the cream, milk and egg in a small sauce pan. Cook over a simmering water whilst stirring constantly to avoid the egg from scrambling, add the cheeses, stir until thick. Remove from heat and set aside.
Meanwhile, cook the pasta until al dente. While the pasta is cooking, you still have time to cook the other ingredients. In a hot pan, add 2 T. oil. Stir-fry the shelled prawns until done or until color has changed to red orange. Remove from heat. In the same pan, with the flavor of the prawns in it, stir-fry the mushrooms until the sides turn a little bit brown.
Now, that gives you enough time for the pasta to cook. Drain the pasta, in the same pan used to cook the pasta while it is still hot, put the cheese mixture and mushrooms. Add the drained pasta and mix altogether. Lastly, add finely chopped herbs. Toss altogether. Serve with the prawns on top of the pasta and serve immediately.
I suggest serving it with a good white wine.