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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.
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
- 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.
- Heat the olive oil in a large frypan over medium heat and cook the shallot and garlic until tender.
- Pour in the fish stock, white wine and vermouth then simmer 15 minutes or until reduced to a thick golden glaze.
- Place the prawns and butter into the frypan. Cover and cook 5 minutes over low heat until prawns are opaque.
- Mix the cooked penne pasta into the frypan then gently toss with the prawns and glaze.
- Top with parsley, Parmesan cheese and pepper to serve.
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