Way too tired to write a description for this one tonight. But I want to publish it while it is fresh in my mind. Take my word – this is easy, gourmet, and delicious. One of the better pastas I have ever created. I have been reading Essential Pasta, a fantastic book Matt gave me for Christmas – it’s got some great recipes along with some solid techniques and foundations for preparing restaurant quality pasta. I’d recommend it to anybody. Excited to keep reading and trying recipes. However, tonight I took a few concepts from the book and made it my own. Too bad I was home alone t – would have loved to have shared it with somebody, in particular the gf. I’m definitely going to do this one again. It was damn good.
Spaghetti with Prawns, Sundried Tomato and Basil (serves 2)
2 cloves garlic, finely diced
2 tablespoons olive oil
1 shallot, diced
3 oz sun dried tomatoes in oil, roughly chopped
10-12 large prawn (about ¾ lb), peeled and deveined
Juice of one half lemon
1/8 c dry white wine
4 T cream
5 large leaves of basil, julienned (Check outFabulously Classic’s tip on how to do this here)
4 tablespoons coarsely shredded Parmesan
Bring a large pot of water to a boil. Add spaghetti and cook till al dente.
Meanwhile, heat a large skillet to medium heat. Add olive oil and shallots. Sauté for 2-3 minutes, until shallots are starting to become slightly translucent. Take care not to brown them. Add the sun dried tomatoes and cook for 2 minutes. Add the garlic, sauté for 30 seconds or until fragrant. Add the prawns, white wine, lemon juice and cook until pink and barely translucent. Increase the heat to high, add the cream, bring to a boil, and stir constantly, for about 30 seconds. Cream should quickly reduce in volume and thicken. Salt and pepper to taste. Add basil. Turn heat to low.
When the spaghetti is al dente, drain it and add to the prawn mixture in the skillet. Lightly toss entire mixture over heat for until well incorporated. Transfer to plates, sprinkle parmesan on top, and serve immediately.