About this recipe:I recently came home from holiday and had a visitor the very next day. There was hardly anything in the house, but luckily I had a bag of prawns in the freezer and I recalled an old Italian recipe. It tasted fantastic (and the pink sauce looked great) and I wrote it down straightaway as my husband said that I should definitely make it again.
500g fettuccine pasta
4 tablespoons olive oil
4 cloves garlic, finely chopped
3 tablespoons tomato puree
225ml dry white wine
750g prawns, boiled and peeled
225ml whipping cream
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a large pan of water to the boil. Cook the pasta according to packet instructions and drain.
In the meantime heat the olive oil in a medium frying pan. Saute the garlic until soft, but do not brown.
Stir the tomato with the wine and add to the pan. Simmer for 10 minutes over a low heat without a lid.
Cut the prawns into small pieces and stir into the sauce. When they are pink remove about 2/3 of the prawns with a slotted spoon and blend them. Return them to the pan. Stir in the cream and season with salt and pepper. Serve immediately over the pasta.