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.