I have posted pasta recipes before, but when I told Kris I was going to write this particular pasta recipe for my blog, his first response was “are people going to actually make this?”This pasta with prawns is my favourite thing to eat and by far the recipe I am most proud of so I decided to share it with you! Even it its not so quick to make 🙂 It may seem like a complicated recipe but it’s basically the same process as risotto – and believe me, its well worth the effort.
The key to this recipe is good quality shell-on prawns. No matter the dish I am making with prawns, I always buy shell-on and then save the shells in freezer for this dish specifically. The more shells you have, the stronger the sweet prawn flavour. This recipe has bags of flavour and the prawns are definitely the star. Even though there is the addition of the creme fraiche, the sauce is still fresh tasting and not too heavy.
I can’t really remember how I developed this recipe. But like most of my recipes, I am sure it came from having some ingredients and some time to play with them. Testing and trying different techniques to build flavour is fun! And by doing just that, I learned the trick of reducing stock to build flavour in my recipes. As it does take some time to reduce the stock for this sauce, this is a good recipe for a weekend, dinner party or a special occasion.
- 10 Large Shell-On Prawns
- 2 Shallots - diced
- 4 tbsp unsalted butter
- 2 cups fish stock
- 1/4 cup White Martini vermouth
- 1/4 cup creme fraiche
- 1/2 lemon, zested and juiced
- 1 bunch fresh dill, chopped, 2 tbsp reserved
- Pasta for 2
- Salt and Pepper
- Remove the shells of the prawns and place them in a pot over medium heat with 1 tbsp of butter. Let the prawn shells become pink and start to caramelised. Add fish stock and scrape bits off the bottom of the pan. Bring to a boil and then turn down heat and simmer.
- Melt 2 tbsp in a large frying pan over medium heat. Add prawns and cook until just pink - about 1 minute. Remove from the pan and put aside.
- Add shallots to the pan with remaining TBSP butter. Cook until translucent and soft.
- Add liquor to the pan and scape the bottom bits off. Reduce the liquid until absorbed by shallots.
- Start adding your broth 1/2 cup at a time. Reduce each time until a thick sauce starts to form.
- Meantime, bring a big pot of salted water to a boil and cook your pasta.
- Once you have reduced your broth, add the lemon juice and zest, creme fraiche and dill. Stir to combine.
- Add your prawns at the very last moment and cook stir frequently until cooked through - about 2 minutes.
- Remove from heat and add pasta to the pan and toss to combine.
- If the sauce is too thick, add some of your pasta water to loosen.
- Serve with a sprinkle of reserved dill on top.