Red Prawn on Olive Fettuccini
w cherry tomato garlic sauce
serves 2
Simply irresistibly darling kinda pasta with an after taste that would stick onto your palate n heart for the rest of your day, if not the week!
2-4 large Red Prawns, unshelled with head and tail left intact
2 handfuls of cherry tomatoes
2 cloves of garlic, finely smashed
50g of demi-sel butter
100ml dry white wine
handful of basils, chopped
1 tsp of tomato purée
sea salt n pepper to season
olive oil
truffle oil
250g of dried fettuccini / spaghetti (olive taste would be nice)
- Briefly wash the Red Prawns and pat dry.
- In a hot non-stick pan with olive oil and a cube of demi-sel butter, add in the garlic and sauté the cherry tomatoes over medium heat. Set aside.
- Cook pasta in a large pan of boiling salted water with olive oil until “half way cooked”. If your packet instruction marked 8 minutes for being al denta, cook it for half of the time, 4 minutes, this time.
- While the pasta is cooking, sauté the Red Prawns in the prepared tomatoes for about 1-2 minutes on each side, season with pepper. Followed by the white wine and continue to cook for about 3 minutes untill the wine has evaporated in half. Once the prawns are ready, place them on a warm place to preserve and they will generate more juice.
- Meanwhile, well blend the pasta in the tomato sauce and add in tomato purée with a touch of maple syrup, simmer and stir for another 3-4 minutes until the pasta well absorbed the intense of the prawn juice. Season to taste.
- Once the pasta is ready, incorporate the red prawns with their juice into the pasta. Drizzle with a few drops of truffle oil and handfuls of basils as wished. Serve immediately!
