King Prawn Pappardelle

 King Prawn Papaprdelle

King Prawn Pappardelle

Luscious wide ribbons of silky pasta and a wonderfully simple accompaniment of King Prawns, tomato and herbs -  wonderfully tasty and even better if you make your own pasta!  The pasta is coated in the flavours of the prawns rather than soaked in sauce, leaving the ribbons of pasta shiny and golden.

Allow 4 King Prawns per person

1 tablespoon of butter

½ cup crisp white wine

2 anchovies

3 cloves of garlic, finely sliced

Juice and zest of 1 lemon

6 semi-dried tomatoes, soaked in the white wine , chopped roughly

Salt and pepper to taste

1 bunch of parsley, finely chopped

1 bunch of chives, finely chopped

Olive oil

Pappardelle Pasta

 

Add the tomatoes to the wine before you begin, this allows them to soften and the flavour to infuse the wine.  Add a little of the oil from the tomatoes to your frying pan also.

In a large pot put some water on to boil, add the pasta and cook until it is just al dente.

In a large frying pan, melt the butter with a little olive oil.  Add the anchovies and cook them over a low heat until they dissolve completely into the butter.

King Prawn PapaprdelleAdd the garlic, cook it gently without allowing it to colour, then tumble in the prawns.  Keep the heat low and add the tomatoes and wine, then the herbs and pepper.

Cook until the prawn just start to cook through then add the pasta.  Toss the pasta through the sauce, lightly coating the ribbons and making them glossy.

Do not over cook, this dish is better slightly under-cooked rather than slightly over cooked – so if you are worried, turn off the heat, decant the pasta into a serving dish and continue to toss through the sauce until almost all the wine is absorbed.

Sprinkle over a few fresh herbs , the lemon zest and a squeeze of lemon juice and serve with a glass of crisp white wine.