Speechless

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!