Brown Butter Prawn Pasta
Proper fancy comfort food!
Servings 2 people
Calories 1216kcal
Ingredients
- 200 g prawns approx 12 (peeled & deveined)
- 120 g pasta curly fettuccine
- 2 ears corn
- 300 g cherry tomatoes cut in 1/2
- 1 clove garlic crushed
- 50 g butter
- 6 sprigs chives finely chopped
- 250 ml heavy cream
- 1 tsp chili flakes
- 1/2 lemon zested
- 4 tbsp olive oil
Instructions
Tomatoes
- Place tomatoes on roasting tray or oven proof frying pan, drizzle 1 tbsp oil, chili flakes & salt over them and roast for 30 minutes @ 160c
Corn
- Peel back husk, remove fibers and rub corn in 1 tbsp olive oil. BBQ or cook on grill pan until charred all over
- Cut corn kernals from husk and set aside
The Rest
- Cook the pasta according to instructions
- Meanwhile, in a saucepan heat butter on medium heat for approx 4-5 minutes until it starts to brown and foam up. Add garlic and cook for a further 30 seconds
- Add cream and lemon zest to butter, stirring regularly. Bring to a simmer and cook for 4-6 minutes until sauce thickens up.
- While the sauce is thickening, in a large frying pan fry the prawns on high heat in 2 tbsp olive oil for approx 3-4 minutes
Serving
- Add tomatoes & corn to the prawns. Then add in the cream sauce and pasta. Stir to combine it all together and serve with a sprinkle of chives
Notes
Essential Tools
- chef knives
- chopping board
- large saucepan
- small saucepan
- baking tray
- grill pan/bbq
- large frying pan
Tips/Tricks
- don't worry about the corn and tomatoes being pipping hot, they will heat up again in the sauce/frying pan with prawns. You can make those elements in advance if serving for a dinner party
- use heavy cream for the sauce as thinner creams can have a tendency to split when heated
Nutrition
Calories: 1216kcal | Carbohydrates: 56g | Protein: 33g | Fat: 97g | Saturated Fat: 37g | Cholesterol: 423mg | Sodium: 1098mg | Potassium: 654mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3892IU | Vitamin C: 43mg | Calcium: 263mg | Iron: 4mg