Prawn, tomato and saffron pasta

Name: Prawn, tomato and saffron pasta
Cook time: 30 min
Yield: 4–6
Cuisine: Italian
Ingredients: 400 g tagliatelle; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, chopped with 1 teaspoon salt; 2 pinches of saffron threads; 1 red capsicum, diced; 1 kg raw medium prawns, peeled and deveined, with tails intact; 300 ml cream; 1/4 cup (60 ml) dry white wine; 1/4 cup (60 ml) fish or chicken stock; 5 Roma tomatoes, peeled, seeded and diced; 1 cup (60 g) roughly chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley; 40 g Parmesan shavings

October 2, 2012

easyTime:< 30 minsServes:4–6

A recipe from the Good Food collection.

Ingredients

400 g tagliatelle
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped with 1 teaspoon salt
2 pinches of saffron threads
1 red capsicum, diced
1 kg raw medium prawns, peeled and deveined, with tails intact
300 ml cream
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) fish or chicken stock
5 Roma tomatoes, peeled, seeded and diced
1 cup (60 g) roughly chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
40 g Parmesan shavings

Method

Step 1
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep warm.
Step 2
Meanwhile, heat the oil in a frying pan, add the onion, garlic, saffron and capsicum and stir over medium heat for 2 minutes before adding the prawns. Cook for 2–3 minutes, or until pink and cooked. Remove the prawns with tongs and set aside.
Step 3
Add the cream, wine, stock and tomato to the pan and cook for 10 minutes, or until reduced slightly. Add the herbs and the cooked prawns. Season.
Step 4
Toss with the pasta and serve with Parmesan.

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