Fettuccine with prawns, peas, tomatoes and cream sauce.
Last night I remembered the reason why I started my blog over two years ago. I wanted to write about our family dinners, but mainly, I wanted to share how we can create a delicious meal on a very short period of time, and still have time to enjoy the little precious time we have in the evening with our family. Last night was my test.
After a day packed with “To Do’s”, dinner came upon us like lightning. I had a recipe in mind that will not take long to prepare, so I felt very comfortable in beating the clock.
Reading the recipe I started collecting all the ingredients necessary. Well… my pantry had a different idea…. apart from the prawns, fettuccine and turmeric I had nothing that I needed in hand. What a great opportunity to create something new out of sheer necessity. Refrigerator open, I was staring at the content as a painter stares at a white canvas.
With a few ingredient on hand last night meal was, if I may say so, delicious. My son not only had double helping, but stole all my prawns and ate them with gusto.
His comment to me: “Mom, wow… this is absolutely delicious, you must make it more often”.
Bon Appetit! and to all have a great week-end.
Tonight’s April 19, 2012 dinner:
Fettuccine with prawns, peas, tomatoes and cream sauce
Grated Apple with sugar
FETTUCCINE WITH PRAWNS, PEAS, TOMATOES, CREAM SAUCE
½ cup dry white wine
½ cup dry vermouth
2/3 pound fettuccine pasta
4 teaspoons turmeric
1 to 2 tablespoon olive oil
1 pound prawns, shelled leaving the tail intact, deveined
2 teaspoon minced garlic
½ cup minced onion
1 cup heavy cream
2 large tomatoes, internal seeds removes and chopped
1 cup frozen peas
In a small bowl let the saffron soak in the wine for 5 minutes.
In a large pot of boiling salted water cook the fettuccine the frozen peas with the turmeric until al dente.
While the pasta is cooking, in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the onions stirring for a 1 minute. Add the garlic, salt and pepper to taste. Add the fresh chopped tomatoes and cook for 3 to 5 minutes. Add the wine and cook for another 5 minutes. Add the cream and boil the mixture until the liquid is reduced by half. Add the prawns and cook until the prawns turn pink, 1 minute. Season to taste.
Drain the pasta and place back in to the pot that they were just drained from. Add the prawn sauce to it and blend well.
If you liked my post, you’re sure to love these useful products and related posts.