Sunday, January 16, 2011

Prawn & Garlic Spaghetti

50 g butter
4 garlic gloves,chopped very finely
half of the red pepper,finely diced
2 tbsp tomato puree
125 ml dry white wine
450 g spaghetti
350 g frozen king prawns
125 ml double cream
salt & pepper
3 tbsp chopped parsley

Fry the garlic & pepper in the butter  until garlic is just beginning to colour.
Stir in the tomato puree & wine.
Cook for 10 min,stirring.
Cook the spaghetti until al dente.Drain & return to the pan.
Add the prawns & cream to the sauce.Cook ,stirring constantly,until thickened.
Season with salt & pepper.
Transfer the spaghetti to a warm serving dish.
Pour the sauce over the spaghetti.
Sprinkle with parsley.
Toss well to mix & serve at once.

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