Prawn Penne

    45 minutes

    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.

    13 people made this

    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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    Reviews in English (13)


    This was SUPERB! We used 2-3 times the garlic and shallots that were called for. The reduction took a bit longer since we were being careful not to scorch the garlic- maybe up to 40 minutes total. We also used close to a full pound of pasta. This dish had a wonderful flavor and we all loved it. This was an instant favorite!  -  11 May 2006  (Review from Allrecipes USA and Canada)


    My family loved this recipe. It really was delicious. You do need to allow the wine mixture to reduce to almost nothing before adding the butter and shrimp. As good or better than what you get in a restaurant!  -  25 Aug 2005  (Review from Allrecipes USA and Canada)


    This was outstanding. My reduction never really became a "thick golden glaze" as described in the recipe, but I still thought it was delicious. My only change was to use chicken stock instead of fish stock.  -  17 May 2005  (Review from Allrecipes USA and Canada)