Habanero pasta with prawns and wine sauce.
A quick trip to our local farmers’ market is always fun.
While strolling between cheese sellers, fresh vegetables, and freshly baked bread, I stumbled upon a local homemade pasta company.
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I don’t think outside the box when it comes to pasta. I use the brands I have, and that’s about it.
But spicy pepper pasta from Rustichella D’Abruzzo caught my eyes
Of course, my mind raced on what can I make with them.
The Habanero linguine intrigued me. If you live in Arizona or anywhere in the Southwest, you know that habanero is hot, and I mean hot.
Preparing a sauce to go alongside was my challenge.
Grocery on hand, I left the market inspired and excited about preparing a new dish.
During our summer travels, I had this delightful pasta dish with wine, cream, and garlic sauce.
My challenge, therefore, was to replicate it while adding prawns that I 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.
Each bite had a great flavor between heat and light sauce.
A definite remake in our family as everyone enjoyed it very much.
I hope you will enjoy this recipe as much as we did.
If you like this recipe, be sure to take a look at some of my other recipes.
Roasted Broccolis with Thai Chili Soy
Pork Chops with Mango Habanero Sauce
Marinated and Stuffed Filet Mignons With Merlot Habanero Sauce
Habanero Pasta with Prawns and Wine Sauce
Ingredients
- 6 tablespoons unsalted butter
- 12 large prawns, tail on, deveined
- 1 cup white wine
- ⅓ cup whipping cream
- 1 tomatoes, small sliced and seeds removed
- 3 sprigs of fresh hyme
- 1 garlic, thinly sliced
- 1 pound Habanero pasta or spicy red pepper pasta, by Rustichella d'Abruzzo
Instructions
- In a large pot of salted water cook the spaghetti according to packaging directions.
- In a large skillet melt 4 tablespoons of butter. Add the wine, garlic slivers, thyme and cream and cook until the wine is half evaporated, 5 minutes. Add the sliced tomatoes. Season with salt and pepper.
- Season prawns with salt and pepper and add them to the skillet and cook them until pink and done, 5 minutes.
- Drain pasta and add it to the large prawn wine sauce skillet. Add the remaining butter and continue cooking, 2 minutes until the butter melts, while gently stirring.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Pasta, Rice & Grains, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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