Fettuccine with prawns

August 21, 2011 by Daniele Buzzurro

fettuccine with prawns– fettuccine (pasta): 500 gr.
– prawns: 500 gr.
– cherry tomatoes: 1 dozen
– cloves of garlic: 2
– chopped parsley
– extra virgin olive oil
– salt
– hot pepper

 

Wash and cut cherry tomatoes in half. Wash the prawns by removing the antennae and the fragile legs.
Heat the oil in a pan, fry the garlic, tomatoes and prawns until the latter have taken a pink-orange coloring.
Turn off the heat and remove the 4-8 most beautiful prawns by keeping them warm.
Shell the remaining prawns and reduce them in two or three pieces. Return them back to the pan adding hot pepper and, just in case, a little bit of salt. Cook for another 5 minutes. Cook the fettuccine in a lot of salted water. Drain leaving them little watery and sauté in the pan by adding the parsley. Serve hot garnished the dish with the prawns kept warm before.

 

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