This pasta is really quick to prepare and highly satisfying. The use of vermouth in the sauce gives it the richness of a marinade and the bity and pretty green spring onions breathe into it a lovely Spring breeze. It made for a very happy family dinner full of enthusiastic slurps, tomato sauce lipstick, and in the case of Jules, who despairs us with his ever so creative table manners, a creamed up shrimp cozily tucked in his freshly washed hair... *sigh*...
Taglierini with prawns, spring onions and creamed tomato sauce
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Recipe by: Inspired by Gourmet magazine Busy:20 min, Total prep time: 20 min Serves: 4 |
Heat the oil in a large frying pan; add the drained shrimps (reserve any juice), garlic, oregano , chili if using, salt and pepper and fry on medium-high heat for 2 minutes. Scoop the shrimps out and stir in the tomatoes, vermouth, and shrimp juice if you have any, scraping up any brown bits from the bottom of the pan. Add the cream and briskly simmer for about 1 minute. Take off the heat and stir in the lemon juice, 2/3 of the spring onions, and the shrimps.
Meanwhile, cook the pasta in the boiling water. When the pasta is ready, serve it immediately topped with the sauce or toss the pasta into the pan and mix it well with the sauce. Serve topped with the remaining spring onions.
Boil water in a large saucepan with sea salt and a dash of olive oil.
Heat the oil in a large frying pan; add the drained shrimps (reserve any juice), garlic, oregano , chili if using, salt and pepper and fry on medium-high heat for 2 minutes. Scoop the shrimps out and stir in the tomatoes, vermouth, and shrimp juice if you have any, scraping up any brown bits from the bottom of the pan. Add the cream and briskly simmer for about 1 minute. Take off the heat and stir in the lemon juice, 2/3 of the spring onions, and the shrimps.
Meanwhile, cook the pasta in the boiling water. When the pasta is ready, serve it immediately topped with the sauce or toss the pasta into the pan and mix it well with the sauce. Serve topped with the remaining spring onions.
Spring onions are deliciously bity, their green part is the tastiest so only discard the darker, wilted green ends. Slice finely and use on salads, pasta, or omelettes.
To remove the alcohol content of the vermouth if giving the pasta to very young children, warm it in a small saucepan and light it up as you pour it over the tomatoes (truth be said I did not go through this step and my four year old did not appear to be affected in any way...)
To remove the alcohol content of the vermouth if giving the pasta to very young children, warm it in a small saucepan and light it up as you pour it over the tomatoes (truth be said I did not go through this step and my four year old did not appear to be affected in any way...)
Ingredients
3 tablespoons olive oil
400 g peeled large shrimp
3 large garlic cloves, forced through a garlic press
1 teaspoon dried oregano
1 small red chili (optional)
12 cL (1/2 cup) dry vermouth
1 400g can diced tomatoes
20cL (3/4) cup double cream
Juice of half a lemon
6 spring onions, finely sliced (roots and any ragged green ends discarded)
250 g dried taglierini (angel-hair or vermicelli pasta)
3 tablespoons olive oil
400 g peeled large shrimp
3 large garlic cloves, forced through a garlic press
1 teaspoon dried oregano
1 small red chili (optional)
12 cL (1/2 cup) dry vermouth
1 400g can diced tomatoes
20cL (3/4) cup double cream
Juice of half a lemon
6 spring onions, finely sliced (roots and any ragged green ends discarded)
250 g dried taglierini (angel-hair or vermicelli pasta)
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