Categories: Butter,Cream,Garlic,Lemon,Oil,Pasta,Tasty Soup,Tomato

Fusilli with prawns and gremolata cream

February 15th, 2012
    Ingredients
  • 1 garlic clove, finely chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • Grated zest of 1 lemon
  • 2 tbs unsalted butter
  • 1kg green prawns, peeled (tails intact), deveined (or 500g green prawn meat)
  • 4 tomatoes, deseeded, finely chopped
  • 1 tbs sweet chilli sauce
  • 300ml thickened cream
  • 400g fusilli or other short pasta
  • Olive oil and crusty bread, to serve

Method
To make gremolata, combine the garlic, parsley and zest in a bowl, then set aside.
Heat the butter in a deep frypan over medium-high heat. Add the prawns and stir for 2 minutes until they just begin to change colour. Add tomatoes and sauce. Stir for 2-3 minutes until the tomatoes break down. Add the cream and bake for 1-2 minutes to thicken slightly.
Meanwhile, bake the pasta in boiling salted water according to the packet instructions. Drain, reserving 1/2 cup (125ml) bakeing water, then add the pasta and water to frypan with half the gremolata. Season, toss for 1 minute. Top with remaining gremolata, sprinkle with oil and serve with bread.


via: tastysoup.info

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