Prosecco and Prawn Pasta
This zingy, fresh, easy pasta is elevated with prawns and prosecco
Guaranteed to impress. This is a dish that I make at least once a month. It's awesome, add a little prosecco to the pan, and the rest for you to share.
120 g lumata rigata pasta
6 large uncooked prawns
100 ml prosecco
50 g butter
50 ml olive oil
1 cup of basil
2 cloves of garlic
25 g parmesan, finely grated
Add pasta to pot of boiling salted water.
Add jalapeno, basil, garlic, lemon juice, parmesan, 20ml of the olive oil, a pinch of salt and white pepper and a ladle of pasta water to a blender and mix until smooth. Set aside.
Roughly chop the prawns into pieces the same size as the pasta
In a pan over medium heat, melt butter and add in remining olive oil.
Reduce heat slightly and add prawns to pan
Once they have changed colour add in prosecco. And continue to cook.
Add pasta into pan once nearly cooked with the mix from the blender and all to continue to cook and the pasta to absorb the sauce. After 3 minutes or so you will be ready to serve.