About this recipe:This pasta recipe is easy to make, yet both impressive and decadently delicious.
250g vermicelli pasta
1 tablespoon extra virgin olive oil
100g sliced fresh mushrooms
450g medium prawns, peeled and deveined
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
250ml double cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
Combine prawns, champagne and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove prawnfrom pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to about 125ml, about 8 minutes. Stir in 3/4 of the cream; boil until slightly thick, about 1 to 2 minutes. Add prawns and mushrooms to sauce, and heat through. Adjust seasonings to taste.
Toss hot, cooked pasta with remaining cream and parsley. To serve, spoon prawns with sauce over pasta, and top with Parmesan cheese.
this was sooo delicious and easy to prepare. really enjoyed the leftovers the next day too! i did exactly like the recipe says and would not change a thing next time except for maybe adding some garlic. it is a very minor thing considering how yummy this dish was. thanks for posting :-) - 15 Feb 2011