Penne with prawns, tomato and crème fraîche
This fresh and summery pasta recipe is cheap and very quick to prepare.
By Ed Baines
From Saturday Kitchen
Ingredients
- 255g/8oz cooked peeled prawns
- 200g/7oz penne pasta
- mirepoix (finely chopped vegetables) such as 1 onion, 1 celery stalk, 1 carrot, 1 clove of garlic
- ½ pint fish stock (shop bought)
- ½ glass white wine
- 1 tbsp tomato purée
- 1 bay leaf
- 3 tbsp crème fraîche
- bunch fresh basil
- good handful parmesan
- 1 lemon, juice only
- 2 tbsp olive oil
- 1 tbsp plain flour
Method
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.
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