Silky Prawn Sauce
"Something the DH and myself came up with and partly based on some of our other recipes."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (460.7 g)
- Calories 805.9
- Total Fat - 43.5 g
- Saturated Fat - 17.3 g
- Cholesterol - 160.8 mg
- Sodium - 2926.4 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 11 g
- Sugars - 0 g
- Protein - 44.4 g
- Calcium - 66 mg
- Iron - 3.9 mg
- Vitamin C - 8.5 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Cook pasta in a large pot of boiling salted water according to package directions and add the vegetables in the last 1/2 to1 minute.
Step 2
In a pan, melt ghee over medium heat and add garlic and chilli and cook for a minute or two to infuse the flavours and then add prawns and cook until just opaque.
Step 3
Remove prawns and set to one side.
Step 4
Add white wine and brandy, cooking until reduced by half.
Step 5
Stir in heavy cream and cook until sauce thickens, about 5 minutes and then return prawns and simmer to heat through and then add cooked pasta and vegetables and stir to mix.
Step 6
Season with salt and pepper to taste.
Step 7
Serve over pasta or seafood and garnish with fresh parsley.
Step 8
NOTES - We used carrot (finely diced), green beans (cut small), broccoli and cauliflower (both cut into small florets), when cooked before we have used different vegetables depending on what we had on hand. My pasta took ten minutes to cook so it was started at the same time as starting to cook the prawns. We used banana prawns, there was 20 of them and yielded 300 grams of flesh but hugely varied in size so we cut up the larger ones to make them a more uniform size for cooking. Could also be served with rice but you may need to make more sauce as the rice will soak it up were the pasta gets coated with it. You may also like to try with other seafood such as lobster or fish or even a mix turning it into a marinara style of meal.
Tips
No special items needed.
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