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 in 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 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. The refrigerator open, I was staring at the content as a painter stares at a white canvas.
With a few ingredients on hand, last night’s 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”.
and to all have a great weekend.
Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce
- 1/2 cup white wine 1/2 cup white wine
- 1.2 cup Vermouth 1/2 cup dry Vermouth
- 2/3 pound pasta 2/3 pound fettuccine pasta
- 4 tsps turmeric 4 teaspoons turmeric
- 2 tbsps olive oil 1 to 2 tablespoons olive oil
- 1 pound prawns 1 pound shelled, deveined and tail on prawns
- 2 tsps garlic 2 teaspoons minced garlic
- 1/2 cup yellow onion 1/2 cup minced yellow onion
- 1 cup heavy cream 1 cup heavy cream
- 2 tomatoes 2 large, seeded and chopped tomatoes
- 1 cup peas 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 linguine, 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.
- 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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