Tagliatelle with prawns and cream

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A recipe from the Good Food collection.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 500 g (1 lb 2 oz) fresh tagliatelle or other long, flat pasta
  • 60 g (2 1/4 oz) butter
  • 6 spring onions (scallions), finely chopped
  • 500 g (1 lb 2 oz) prawns (shrimp), peeled and deveined, tails intact
  • 60 ml (1/4 cup) brandy
  • 310 ml (1 1/4 cups) thick (double/heavy) cream
  • 1 tablespoon chopped thyme
  • 15 g (1/2 cup) chopped flat-leaf (Italian) parsley

Method

1. Cook the pasta in a large saucepan of boiling water until al dente. Drain well.

2. 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.

3. Splash in the brandy and boil for 2 minutes, or until the brandy is reduced by half. Stir in the cream, then add the thyme and half the parsley. Season with freshly ground black pepper. Simmer for 5 minutes, or until the sauce begins to thicken. Return the prawns to the sauce and cook for 2 minutes. Season well.

4. Toss the sauce through the pasta. If you prefer a thinner sauce, add a little hot water or milk. Sprinkle with the remaining parsley, then serve.

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  • Main Ingredients - Shellfish
  • Course - Main-course
  • Occasion - Family meals

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