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Nov 23, 2009 at 07:41PM vs Nov 24, 2009 at 04:42AM
Prawn Penne II
- ¾ lb penne noodles (or rigatoni or fusilli or fettucini or linguini)
- 1 lb prawns or prawns and scallops
- 3 tbsp butter
- 3 tbsp olive oil
- 2 cloves garlic
- 1 1/2 bunches of green onions, finely sliced
- 8 oz. can tomato sauce
- 1 glass white wine or ½ c. low sodium chicken bouillon with a splash of sherry
- 1 c. half and half cream
- 1 tbsp. parsley
- lots of fresh basil
- salt and pepper
- 1/8 tsp cayenne pepper
- (optional) 1 crown of broccoli
Step 1: Prawns and scallops
Put a pot of water on to boil and boil ¾ lb penne noodles (or rigatoni or fusilli or fettucini or linguini). Fry prawns and scallops in 1 tbsp butter and 1 tbsp oil (the prawns will take longer than the scallops); when done, take off tails, cut into pieces & put aside on a plate.
Step 1a:
Steam the broccoli, and chop the ends into prawn sized pieces. Only use the pieces closest to the ends (the fronds).
Step 2: Sauce
Fry onion and garlic in the rest of the butter and oil (2 tbsp of each). Add white wine or bouillon (if using bouillon make sure not to add too much salt later) and let evaporate a few minutes. Add tomato sauce; stir; add cream. Chop up parsley and basil.
Step 3: Pasta
This is the key to the whole dish. Cook the pasta until it is barely moist all the way through (on the uncooked side of al-dente. Drain well, DO NOT RINSE, and add to sauce. Continue to cook pasta in the sauce. Add prawns, scallops and salt and pepper to taste. Add herbs and stir.
Serve with authentic parmigiano. Makes enough for 3 servings.
See also [Prawn Penne I](/recipe/301).
Step-by-step instructions and pictures for every step [here](http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/).