Prawns and Parmesan pasta

Prawns and Parmesan pasta

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About this recipe: Once you make this wonderful pasta, it will soon become a firm favourite. Penne and prawns are tossed in a wine glaze and served with Parmesan.


Serves: 8 

  • 450g penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 475ml fish stock
  • 475ml dry white wine
  • 4 tablespoons dry vermouth
  • 900g large prawns, peeled
  • 115g unsalted butter
  • 60g Italian flat leaf parsley, chopped
  • 80g grated Parmesan cheese
  • freshly ground black pepper to taste

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

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

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