Ingredients serves 4
3 tbsp olive oil 3 tbsp butter 350 g/12 oz raw peeled prawns, cut into 1 cm/1 inch pieces.
4 garlic cloves, chopped very finely 2 tbsp finely diced red pepper 125 ml/4
1 oz double cream salt and pepper.
2 tbsp tomato puree 125 ml/4
1 oz dry white wine 450 g/1 lb tagliatelle or spaghetti.
3 tbsp chopped fresh flat-leafed parsley, to garnish.
Heat the oil and butter in a saucepan over a medium-low heat. Add the garlic and red pepper. Fry for a few seconds until the garlic is just beginning to colour. Stir in the tomato puree and wine.
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Cook for 10 minutes, stirring.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan.
Add the prawns to the sauce and raise the heat to medium-high. Cook for 2 minutes, stirring, until the prawns turn pink. Reduce the heat and stir in the cream. Cook for 1 minute, stirring constantly, until thickened. Season with salt and pepper.
Transfer the pasta to a warm serving dish. Pour the sauce over the pasta. Sprinkle with the parsley. Toss well to mix and serve at once.