Prawn Penne I
Prawn Penne with Mussels
- ¾ lb penne noodles (or rigatoni or fusilli)
- 1 lb prawns
- 3 tbsp butter
- 3 tbsp olive oil
- 2 cloves garlic
- 1 small white onion, sliced
- 8 oz. can tomato sauce
- 1 glass white wine or ½ c. low sodium chicken bouillon
- 1 c. cream
- 1 tbsp. parsley
- lots of fresh basil
- salt and pepper
Put a pot of water on to boil and boil ¾ lb penne noodles (or rigatoni or fusilli). Fry prawns in 1 tbsp butter and 1 tbsp oil; when done, take off tails, cut into pieces & put aside on a plate. 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. Add prawns to sauce and salt and pepper to taste. Add herbs and stir. Drain pasta and add to sauce.
See also Tom’s version: Prawn Penne II.
Step-by-step instructions and pictures for every step here.