Prawn Penne

    Prawn Penne


    13 people made this

    This prawn penne has a great rich flavour from the garlic, wine and vermouth reduction, I use it either as a starter or main depending on the dinner.

    Serves: 8 

    • 500g penne pasta
    • 1 tablespoon extra virgin olive oil
    • 1 shallot, diced
    • 3 cloves garlic, diced
    • 2 cups (500ml) fish stock
    • 2 cups (500ml) dry white wine
    • 1/4 cup (60ml) dry vermouth
    • 1kg large uncooked prawns, peeled
    • 125g unsalted butter
    • 1 cup diced Italian flat leaf parsley
    • 1 cup grated Parmesan cheese
    • 1 pinch freshly ground black pepper, to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to a boil. Stir in penne pasta then cook for 8 to 10 minutes until al dente; drain.
    2. Heat the olive oil in a large frypan over medium heat and cook the shallot and garlic until tender.
    3. Pour in the fish stock, white wine and vermouth then simmer 15 minutes or until reduced to a thick golden glaze.
    4. Place the prawns and butter into the frypan. Cover and cook 5 minutes over low heat until prawns are opaque.
    5. Mix the cooked penne pasta into the frypan then gently toss with the prawns and glaze.
    6. Top with parsley, Parmesan cheese and pepper to serve.

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