CREAMY LINGUINE WITH PRAWNS
This delicious recipe is ready in a flash yet special enough to serve friends too. Add fresh crab and sliced red chilli for a treat
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
- Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.
Nutrition Facts : Calories 441 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.62 milligram of sodium
HOMEMADE TAGLIATELLE WITH PRAWN AND CREAM SAUCE
Adapted from Gennaro Contaldo's pasta recipe, and can be made with any sauce
Provided by celined_p
Time 1h30m
Yield Serves 3
Number Of Ingredients 0
Steps:
- For the tagliatelle, combine all the ingredients and knead well into a smooth dough. Leave to rest for at least half an hour. Roll out into thin sheets and leave to rest under a towel. Cut into strips ~1 cm wide, then dust with flour to prevent them from sticking to each other.
- For the sauce, thicken up the cream on a medium heat then add in the other ingredients.
- Cook the pasta in boiling salted water. Note that fresh pasta cooks faster than dried pasta.
TAGLIATELLE WITH SEAFOOD, AND SAFFRON CREAM SAUCE
I made this seafood pasta dish for our family's Christams Eve dinner last year. It was a big hit with all the seafood lovers. I saw it made on Jaime Oliver's cooking show, Oliver's Twist.
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub all little neck clams in sink to remove any excess dirt or sand.
- I usually rub the shells gently together against each other, or use a vegetable scrub brush.
- Peel and devein shrimp.
- If using lobster, steam (2) 1-1 ½ lb lobsters until shells just turn red.
- The meat will cook finish cooking in the sauce.
- Remove tail and claw meat from the shells.
- I usually cut tails in half or thirds and leave the claws whole.
- In the meantime, soak the saffron in the white wine.
- Wine will start to turn reddish orange.
- Add a little oil and the garlic to a frying pan, and cook until softened.
- Add the clams (and/or mussels if using), shake pan a bit to coat the shellfish with the oil and garlic.
- Add the white wine and saffron mixture.
- Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
- Then, lay the rest of the seafood, parsley, and the cream on top.
- Simmer on low for 3 to 4 minutes or until shrimp turn pink.
- Season with salt and pepper to taste.
- Cook the tagliatelle in salted, boiling water until al dente.
- Drain and add to the fish, serve scattered with some of the leftover parsley.
Nutrition Facts : Calories 703.9, Fat 27.3, SaturatedFat 15.1, Cholesterol 177.3, Sodium 66.5, Carbohydrate 86.6, Fiber 4.8, Sugar 3, Protein 18.4
TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS
A lovely pasta dish from Jamie Oliver. The cognac gives the sauce a nice touch. You may flame the sauce if you wish, but it is also nice without the flaming. There are three variants at the end of the directions.
Provided by tigerduck
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
- Half tomatoes and chop into small pieces.
- Put a pan of salted water on to heat for the pasta.
- Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
- Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
- Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
- Season the sauce carefully.
- Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
- If your sauce has cooled down then reheat it now.
- When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
- Check the seasoning, then divide on to your serving plates with the sauce on top.
- Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
- Try this___________________________________.
- Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
- And this___________________________________.
- A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
- Or this____________________________________.
- You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.
Nutrition Facts : Calories 819.8, Fat 44.7, SaturatedFat 19.3, Cholesterol 261.4, Sodium 571.1, Carbohydrate 79.8, Fiber 5.4, Sugar 5.6, Protein 26.7
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TAGLIATELLE WITH PRAWNS AND CREAM RECIPE | GOOD FOOD
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Servings 4Total Time 1 hr 30 minsCategory Main-Course
- Meanwhile, melt the butter in a large heavy-based pan, add the spring onion and stir for 2 minutes. Add the prawns and stir for 2 minutes, or until they just start to change colour. Remove the prawns from the pan and set aside.
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