Prawns in champagne

    30 min

    I live alone so I write all my recipes for one serving. This dish uses the shells and heads of the prawns to make a full flavoured sauce so you get the most out of the seafood. It may look a little complicated, but once you get the prawns peeled there is very little to do.

    5 people made this

    Serves: 1 

    • spaghetti or fettuccine, as measured in step 1 below
    • 6 whole green (raw) prawns
    • 1 tablespoon butter
    • 4 tablespoons sparkling wine or champagne
    • ½ teaspoon chili flakes
    • 1 small clove of garlic, sliced or grated finely
    • 1 to 2 tablespoons flat leaf parsley
    • ½ tablespoon cooking oil

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

    1. To measure the amount of pasta you need, make the okay sign. Move the tip of your index finger (forefinger) down to the bottom joint of your thumb. Push as much spaghetti or fettuccine into the “O” as fits.
    2. Cook the pasta in plenty of salted water as described on the pack.
    3. To peel the prawns start by lifting the legs on one side up towards the back of the prawns then place your fingers between the flesh and the shell.
    4. Lift the shell away from the flesh, up over the back and down to the legs on the other side. You may need to do this in two or three tries, depending on the size of the prawns.
    5. To remove the head and digestive tract, pull the head away from the body gently, drawing the digestive tract out of the flesh.
    6. Remove the head and tip the juices out of it then take the end of the digestive tract firmly and pull it out slowly. If it doesn’t all come out, insert the point of a wooden skewer under the flesh and draw the tract out of the opening. Discard the digestive tract but keep the heads.
    7. When the pasta is cooked, reserve 1/2 cup of the cooking water then drain the rest off and place the cooked pasta in your serving bowl.
    8. Return the pot to the heat and wait for any remaining water to evaporate before adding the butter. When the butter has melted, add the shells and heads and fry them for 2 minutes.
    9. Pour the sparkling wine into the pot and add the chilli and garlic. Cook until the wine evaporates then add the pasta water.
    10. Cover the pot and boil the shells for 1 to 2 minutes, then remove the lid and let it boil so that the liquid thickens a little, 1 to 2 further minutes.
    11. Strain the liquid and mix it through the pasta with the chopped parsley.
    12. Return the pot to the heat and, when the remaining water has evaporated, pour in the cooking oil.
    13. Fry the prawns for about 1 minute each side, taking them off the heat when you can see the very centre is still rare. Don’t worry, by the time you serve them they will be perfect.
    14. Stack the prawns on top of the pasta, pouring the oil from the pan over them and serve with a glass of the remaining sparkling wine.

    See it on my blog

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