Monday, March 4, 2013

Fettuccine with Prawns in Garlic Wine Sauce

According to rumours, spring is around the corner. The days are getting longer, its getting warmer (OK only a little bit so far) there have been breaks in the endless rain and the sun has peeked out from the clouds (OK only twice in a week, but I will take what I can get) and it is time to start thinking about getting outside more often, and looking for tasty recipes that are less time consuming and heavy. Best of all this recipe only takes 10 minutes from start to finish.

I am a full fledged member of the carb lovers club, and firmly disagree with the idea that all pasta dishes are heavy. Seafood, garlic and wine are natural partners that allow this sauce to be light and refreshing and a brilliant change of pace from heavier tomato or cream based sauces. For this recipe we used 20/30 sized prawns, but clams, mussels, shrimp, or calamari would also be excellent choices.

Now I know that many great chefs and foodies say that cheese and fish or seafood don't mix, and as a general rule I agree, but for this recipe the small amount of parmesan cheese adds a little richness, some much needed salt, and body to the otherwise very light sauce.

Serves 4.

1 pound of fettuccine, preferably fresh
1 pound of raw prawns, peeled and deveined
1/4 cup of olive oil
2 tablespoons of butter
2 tablespoons garlic, finely minced
1/2 cup dry white wine
1/2 teaspoon dried chili flakes
3 tablespoons parsley, finely chopped
1/8 cup parmesan cheese, fresh grated
1 teaspoon lemon zest
1/4 cup lemon juice
Salt and pepper to taste

1. Put a large pot of well salted water for the pasta on the on the stove and bring to a rolling boil.
2. In a large saute pan, add oil and heat over medium high heat, add butter. It should melt quickly and foam.
3. Add garlic to the oil and saute quickly, browning slightly (do not burn).
4. Stir in wine, lemon zest and lemon juice, bring up to a light simmer for 2-3 minutes.
5. Put the pasta in the salted water and cook till al dente, 4-5 minutes.
6. While the pasta is cooking, add the prawns to the saute pan. You want to cook for 2-3 minutes on each side or until they turn pink and opaque.
7. Add chili flakes, parsley, and cheese. Season well.
8. Drain the pasta, reserving approximately 1/2 cup of the pasta water. Put pasta and water back in the pot. Add the sauce and prawns to the pasta. Toss and serve immediately.

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