Striving for service excellence
March 29, 2017
How to get unstuck
March 30, 2017
Show all

Prawns-To-Be-Wild, with Penne

This recipe is from our special friend, Anne Marie Chelin. We wish you good company with which to share this simple, yet memorable meal.

Serves 4 as a light meal, or starter

Marinade:

  • 1 clove garlic, chopped
  • 60 ml chopped flat-leafed parsley
  • 30 ml extra-virgin olive oil
  • Sea salt and freshly-ground black pepper
  • 20 medium sized prawns, shelled
  • 200 g penne pasta (500 ml)
  • 15 ml extra-virgin olive oil
  • 5 ml butter
  • 1 small onion, nely chopped 250 ml frozen peas, thawed 250 ml dry white wine (optional)

MEHTOD

  1. Place garlic, parsley and 30 ml olive oil in a large bowl.
  2. Add the prawns; sprinkle with salt and pepper, and toss to coat well. Cover with plastic wrap, and refrigerate for at least 30 minutes.
  3. Bring a saucepan of water to the boil; add salt, to taste.
  4. Add the pasta, and cook according to the directions on the bag (usually 10 – 12 minutes).
  5. Heat the olive oil and butter in a heavy-based frying pan; sauté the onion over medium-heat, until translucent. Add the prawns, with the marinade and peas; stir for 30 seconds.
  6. Turn up the heat; cook until prawns turn pink, and moisture is reduced by about half. Check the seasoning.
  7. Add cooked pasta to the pan.
  8. Stir gently; serve immediately in either heated bowls, or on large-rimmed plates.

Sent with Love

Margaret

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.