Prawns and Parmesan pasta

    Prawns and Parmesan pasta

    (15)
    Save this recipe
    45min


    14 people made this

    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (15)

    by
    12

    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 US | Canada)

    by
    9

    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 US | Canada)

    by
    8

    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 US | Canada)

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