Im always looking for new recipes for pasta with prawns and love this new one from Mark Hix. You can use any short pasta as an alternative and in the recipe pictured I used Red Shrimp rather than the prawns specified, but I thibk any good larger prawns would work.
Ingredients
- 300 g fettuccine
- 2 shallots finely chopped
- ½ fish stock cube
- 1 tsp tomato puree
- 400 g raw Dublin Bay prawns. scampi or langoustines ( peeled weight) peeled
- 80 g unsalted butter
- 100 g runner beans cut into 3cm lengths and finely shredded
- 2-3 tbsp olive oil
- 2 egg yolks
Servings:
Instructions
- Cook the pasta in boiling salted water according to the packet instructions, then drain.
- Meanwhile, put the shallots in a pan with the stock cube, tomato purée and 150ml boiling water. Bring to the boil then simmer until it’s reduced by half (about 10 minutes).
- Stir in the Dublin Bay prawns, butter, runner beans and olive oil, and cook for about 3 minutes. Mix in the pasta and gently simmer over a low heat for 2-3 minutes more, until the prawns are cooked.
- Check the seasoning then remove from the heat. Stir in the egg yolks until just emulsified, then transfer to warmed serving plates.
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