Penne with prawns, tomato and crème fraîche
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
This fresh and summery pasta recipe is cheap and very quick to prepare.
Method
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Cook the penne for 8 minutes in boiling salted water, strain and toss in olive oil.
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Preheat the olive oil in a pan and add the mirapois of onions, celery, garlic and carrot and cook until soft.
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Add the flour and stir into the vegetables.
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Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce.
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Pass the liquid through a sieve and return to the pan.
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Add the cooked prawns and bring back to the boil and add the crème fraîche.
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Add the cook penne and then stir in half the parmesan and some torn basil leaves.
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Serve with a sprinkle of parmesan and some more basil.
Ingredients
- 255g/8oz cooked peeled prawns
- 200g/7oz penne pasta
- mirepoix (finely chopped vegetables) such as 1 onion, 1 celery stalk, 1 carrot, 1 clove of garlic
- ½ pint fish stock (shop bought)
- ½ glass white wine
- 1 tbsp tomato purée
- 1 bay leaf
- 3 tbsp crème fraîche
- bunch fresh basil
- good handful parmesan
- 1 lemon, juice only
- 2 tbsp olive oil
- 1 tbsp plain flour
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