Saturday, August 15, 2015

Prawns and Pasta

This was my best pasta dish so far thanks to Betty Ann showing me how to finish the dish correctly.  It's still really simple.  Dice and sweat an onion then add a diced garlic clove. Put cleaned prawns in pan and get both sides pink but don't cook them through. Remove prawns from pan.  

Get the pasta cooking in salted water. Next I added a mostly yellow pepper diced and sweated it. Next a 16oz can of tomato sauce. Add the prawns back in. Add an ounce or so of butter to the sauce and stir it in.  Add the drained pasta. Add a handful of chopped basil, stir it in and turn off the heat. Plate and top with fresh grated parmesan.

The butter and not cooking the basil were the secrets I learned.

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