Recipe Favourites Pasta / Rice / Pulses Pasta with prawn & sundried tomato cream sauce

Pasta with prawn & sundried tomato cream sauce 

Ingredients

1 clove garlic, minced

500g medium raw prawns, shelled and deveined

¼ cup spring onions, sliced

½ cup sun-dried tomatoes packed in oil, oil reserved

½ tsp freshly ground white pepper

1 cup chicken stock

¾ cup dry vermouth

1 cup single cream

315g bow tie pasta, cooked (use bow tie pasta or similar)

Shaved parmesan

Method

Heat 2 tbsp of reserved oil in a *Calphalon One 25cm/2.8Lt Saute Pan over medium heat. Add garlic and heat until sizzling. Add prawns and cook, stirring constantly for approximately 6 minutes or until just cooked. Remove prawns from pan and set aside.

Place onion, sun-dried tomatoes,  ground pepper, chicken stock and vermouth to pan, bring to the boil and cook uncovered for 10 minutes or until reduced to approximately 1½ cups. Whilst sauce is reducing cook pasta in a large stockpot filled with boiling water until al dente.

Return prawns to the pan together with cream and simmer over a very low heat until heated through.

Drain pasta and transfer to a large serving dish. Pour over sauce and toss thoroughly to combine. Serve topped with shaved parmesan cheese.

Serves 4

*Calphalon One 25cm/2.8Lt Saute Pan.  RRP $269.00