Ingredients
Fettuccine with Prawns, cream and sundried tomatoes
- 60 grams olive oil
- 3 cloves garlic
- 750 grams green king prawns
- 2-3 spring onions
- 2 tablespoons basil
- 75 grams Sundried Tomatoes, drained.
- pinch ground white pepper
- 250 grams chicken stock
- 185 grams Dry Vermouth
- 250 grams pure (thin) cream
- 40 grams parmesan cheese (plus extra to serve)
- 400 grams fettuccine pasta
Pasta - EDC page 15
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate parmasean cheese. Remove from bowl, set aside
Make Pasta as per EDC page 15. (I didn't wash bowl from grating parmie)
2. Chop spring onions & basil. Speed 6/3 secs. Remove from bowl & set aside
3. Chop garlic remove from bowl & set aside.
4. Add olive oil, heat for 2 mins on 100c, add garlic 1min 30 sec/
"Gentle stir setting" 5. Add prawns
"Counter-clockwise operation" /"Gentle stir setting" /2mins.6. Add spring onions, basil, sundried tomato, white pepper, chicken stock,
vermouth and cream. Cook 90c/15mins/
"Counter-clockwise operation" /speed 1 or until reduced by half. Add grated parmesan & return prawns to sauce to heat through.Keep warm in thermomserver.
7. While sauce is reducing boil water to cook pasta, put pasta through pasta
cutter or cook store purchased pasta according to directions. Add pasta to
sauce and toss together. Garnish with shaved parmesan, basil and freshly
ground black pepper.
This meal is converted from the Delicious October 2012 Magazine. Magazine suggests serving with crusty bread, I served it with Pizza Bianca : )
Fettuccine with Prawns, cream and sundried tomatoes
Thermomix Model
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Recipe is created forTM 31
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Comments
I found there was lots of liquid after cooking. Next time I will cook the pasta in the sauce.
Hi, you could reduce the amount of chicken stock to 200ml and reduce the sauce for a further 5 mins : )
This was delicious, but I found it to be very liquidy/runny (and I only added 100 vermouth) I even tried adding some corn flour to thicken it up. Have you any other suggestions on how I could thicken the sauce up? Thanks
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