Pasta: Fettucine with Tiger Prawns
Pasta: Fettucine with Tiger Prawns
© Constantin Fischer
Pasta: Fettucine with Tiger Prawns
© Constantin Fischer
For the prawns:
Ingredients (Serves 4)
12
Black Tiger prawns (or other large raw prawns)
3
garlic cloves
salt
coconut oil
For the sauce:
Ingredients (Serves 4)
shells from the prawns
6
carrots
1
white onion
1
bottle
white wine
250
ml
vegetable stock
2
bay leaves
4
cloves
1
sprig(s)
rosemary
lemon pepper
salt
olive oil
peanut oil
For the pasta:
Ingredients (Serves 4)
500
g
fettuccine
salt
To serve:
Ingredients (Serves 4)
4
brazil nuts
- Peel the prawns and slowly fry the prawn shells in a pan with a little peanut oil.
- Clean the carrots (cut off the ends) and dice them, peel the onion, halve it and slice into strips. Add the carrots and onion to the prawn shells in the pan and fry for a short time. Deglaze with white wine and stock and simmer for about 20 minutes.
- Add the bay leaves, cloves and rosemary and allow to infuse. At the end season with salt and pepper and add a little olive oil.
- Cook the fettuccine according to the instructions on the packet in well-salted water for two minutes less than the time indicated. Strain and allow to finish cooking in the sauce.
- Fry the prawns in a pan with a little coconut oil and the halved garlic cloves on both sides. Turn off the stove and leave to infuse for a few minutes. Lightly salt. Chop the brazil nuts and sprinkle over the dish to serve.
Photo gallery of the preparation.
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