Sunday, December 9, 2007

Penne with Prawns Cream and Tomato

Last night I read this book  ................ I want some recipe that’s easy to make and quick (with the ingredient that I have on hand, no shopping trip). And I found this one, I know I cheating by using freeze prawns (but if it’s good quality, it’s can be delicious and convenient). The result is great (and if you use fresh prawn, I think it will be better). It takes about 15-20 minute to finish this dish, with freeze prawn, it’s easier.
Penne with Prawns Cream and Tomato
Serve 3 (this number again)

40 0 (1 /2 OZ)
200 0 (7 OZ)
Tinned tomatoes with juice, pureed
250 G (9 OZ)
2 Teaspoons
Olive oil
500 G (1 LB 2 OZ)
Raw Prawns , peeled and deveined (I use already peeled and deveined freeze prawns)
Garlic cloves, peeled and squashed a bit
2 Tablespoons
2 Tablespoons
Single cream
1 Tablespoon
Chopped parsley
big handfuls of freshly grated Parmesan cheese (optional)
Melt half of the butter in a small pan and, when it is sizzling, add the tomatoes. Season with salt end a dash of pepper and then cook over medium heat for about10 minutes, until it is thick.
Cook the pasta in a large pan of boiling salted water following the packet instructions. Meanwhile, heat a large non-stick frying pan over high heat. Add the oil and the rest of the butter and, when it is sizzling, add the prawns and garlic. Over the highest heat possible, cook the prawns until they are quite bright and the undersides are golden and crusty in places.
Turn them with tongs and, when they are cooked, scatter them with salt. Add the calvados and cook until it evaporates.
Drain the pasta, keeping a cupful of the cooking water. Add the tomato sauce to the prawns, along with the cream and parsley Heat until just bubbling. Add the pasta and toss well. If it seems like you need it, add a little of the cooking water to help the sauce coat the pasta (and I think you need it because the sauce is not much). Serve immediately with a grinding of pepper. Sprinkle with freshly grated Parmesan cheese (if use).

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