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.
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
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Method Prep:15min › Cook:30min › Ready in:45min
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.
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.
Place the prawns and butter into the frying pan. Cover and cook 5 minutes over low heat, until prawns are opaque.
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.