Ingredients
- 300-400 g penne or similar pasta
- 500 g sheeled, cooked small prawns
- 2 tbsps olive oil
- 28 g butter
- 1 small onion peeled & chopped
- 1 plump garlic clove peeled and chopped
- 6 fl oz Tomato Sauce
- 1 small glass brandy
- 1/3 pint double cream
- parsley
- sea salt and black pepper
Servings:
Instructions
- Puree half the prawns and chop the rest into medium size pieces.
- Heat the oil and butter in a pan and add the finely chopped onion and garlic. Saute over a low to medium heat until softened, then add the pureed prawns and tomato sauce and stir together.
- Add the chopped prawns and the brandy. When the brandy has evaporated add the cream and the chopped parsley. Season and keep warm.
- Meanwhile cook the pasta in salted boiling water until al dente. Drain well and stir into the sauce then serve straight away.
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