Habanero pasta with prawns and wine sauce.
A quick trip to our local farmers market is always fun. On my stroll between cheese sellers, fresh vegetables and freshly baked bread, I stumble upon a local homemade pasta company. I am not one to go outside of my box when it comes to pasta. I have my brands that I use and that is pretty much it. But ” DeCio Pasta” caught my attention. Habanero, artichoke hearts, spinach basil with garlic pasta flavors and more were displayed. Of course, my mind raced on what can I make with them.
The Habanero linguine intrigued me. If you live in Arizona or any place in the South West, you know that habanero is hot, and I mean hot. Preparing a sauce to go along side was my challenge.
Grocery on hand, I left the market with inspiration and excitement on preparing a new dish. During our travels this summer, I had this delightful pasta dish with wine, cream and garlic sauce. My challenge, therefore, was to replicate it while adding prawns that I just purchased from Personal Gourmet Foods,. The result was delightful. The heat from the habanero pasta blended well with the cream and wine while lowering the heat effect. The prawns, which almost require a wine sauce in my book, were infused perfectly with the sauce as well. Each bite had a great flavor between heat and light sauce. A definite re-make in our family as everyone enjoyed it very much.
I hope you will enjoy this recipe as much as we did. Stay tuned for Friday picks of the weeks. Five great recipes from the web.
HABANERO PASTA WITH PRAWNS AND WINE SAUCE
6 tablespoons unsalted butter
12 large prawns deveined, tail left intact on
1 cup white wine
1/3 cup heavy cream
1 small tomato, sliced and seeded
3 springs of fresh thyme
1 garlic clove thinly sliced
salt and pepper
In a large pot of salted water cook the linguine according to packaging directions or al dente.
In a large skillet melt 4 tablespoons of butter. Add the wine, garlic slivers, thyme and tomatoes. Season with salt and pepper.
Season prawns with salt and pepper and add them to the skillet. Cook them until pink and almost done, about 5 minutes.
Drain pasta and add it to the large prawn wine sauce skillet. Add the remaining butter and continue cooking another 2 minutes. While the butter melts, stir gently while coating all the linguine.