Fettucine “Americaine”
Servings 2
Fettuccine tossed in a rich prawn sauce made with homemade prawn stock, sautéed cherry tomatoes, cream, and fresh Australian tiger prawns, finished with herbs.
Ingredients
Stock
- 500 g prawns
- 75 g onion chopped
- 10 g garlic crushed
- 30 ml brandy
- 60 ml white wine
- 750 ml cold water
Pasta
- 250 g fettuccine
- 500 g prawn meat reserved
- 30 g butter
- 15 g olive oil
- 10 g garlic minced
- 125 g cherry tomatoes halved
- 250 ml prawn stock
- 120 ml cream
- Salt and white pepper
- 8 g parsley chopped
- 5 g chives chopped
Method
Stock
- Cook shells until red.
- Add onion, garlic until soft.
- Add brandy, reduce.
- Add wine, reduce.
- Add water, simmer 45 mins.
- Strain.
Pasta
- Cook pasta in salted water until al dente. Reserve cup of water.
Sauce
- Heat butter and oil.
- Cook garlic 1 min.
- Add tomatoes 2-3 mins.
- Add prawns until pink (2 mins).
- Add stock, simmer 2 mins.
- Add cream, reduce 3-4 mins.
- Season.
- Toss pasta in sauce.
- Add herbs.
- Use pasta water if needed.