A friend cut this recipe for Martini prawns and pasta out of the Standard about a thousand years ago. I lost the actual details ages ago so I cook it from memory. The original called for chopped smoked salmon instead of prawns and Martini rather than white wine, but this version works just as well. I’m having it for my supper.
Serves 2.
Ingredients:
6 RipeTomatoes
Fresh pasta
About 20 or so large prawns, peeled (I buy them cooked)
2 shallots, finely chopped
3 cloves garlic, crushed
A good glass of white wine
Salt & pepper
small tub double cream
shredded fresh basil
Remove cores from tomatoes and cut a cross in the skin opposite the stem end of each tomato. Place tomatoes in a saucepan of boiling water for 10-15 seconds, or until skin starts to lift. Remove from saucepan and place in a bowl of cold water for 5 minutes. Peel, remove seeds and and finely chop.
Cook pasta according to directions on packet and keep warm.
Heat oil in a heavy based pan over medium heat. Add shallots and garlic and cook for 1-2 minutes, without browning.
Add wine and reduce to half.
Add tomatoes and cook until soft. Add prawns, cream and basil. Season and stir through until piping hot.
Add pasta to pan and stir to combine.
Sprinkle with cracked black pepper and Parmesan cheese, and serve with a glass of wine from the bottle you had to open to make supper!
Yummm, save some for me.
Hang on, I’m on my way!