Modernist Recipes DB

Prawn and cream pasta sauce

Time

25 minutes total

Difficulty

easy 

Yield

800 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Butter
60 g
12 pat (1-inch sq, ⅓-inch high)
1
Melt in a fry pan over medium heat.
B
Scallions, finely chopped
90 g
6 medium
2
Add to pan.
3
Cook, stirring, for 2 minutes.
C
Prawns (shrimp), raw, peeled (keep tails intact)
500 g
5⅞ oz
4
Add to pan.
5
Cook until just starting to change color, about 2 minutes.
6
Remove prawns from the pan and set aside.
D
Brandy
60 g
¼ cup
7
Add to pan.
8
Reduce by half, about 2 minutes.
E
Thick (double/heavy) cream
315 g
1¼ cups
Thyme, chopped
2.5 g
1 tbsp
Flat-leaf parsley, chopped
7 g
¼ cup
9
Add to pan.
0
Stir to combine.
F
Salt
2 g
5 dash
Pepper
0.4 g
4 dash
-
Season.
=
Simmer until the sauce begins to thicken, about 5 minutes.
q
Return the prawns to the pan and cook until done, about 2 minutes.
G
Flat-leaf parsley, chopped
7 g
1⅞ tbsp
Parmesan cheese, grated
15 g
3 tbsp
w
Garnish for finished dish.

Food pairings

Tagliatelle (using Pasta dough).

Nutrition
Serving size 200 g; calories 316.4 kcal, kilojoules 1323.9 kJ, protein 24.9 g, carbohydrates 5.1 g, sugar 0.5 g, fat 18.5 g, saturated fat 11.1 g, unsaturated fat 9.8 g, trans fat 0.4 g, fiber 0.6 g, cholesterol 248.1 mg,

Type pasta sauce

Author

Yield

g

Servings

Serving size 200 g

Serve

Per
serve
Energy (kcal)316.4
Energy (kJ)1323.9
Protein (g)24.9
Fat (g)18.5
Carbs (g)5.1
Sugars (g)0.5
Fiber (g)0.6
Sodium (mg)1193.7
Cholesterol (mg)248.1

Full details