Spaghetti With Champagne, Prawns and Herbs |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the September 9, 2007 Sun-Herald. Ingredients:
400 g spaghetti |
1 cup fresh peas |
100 g snow peas, trimmed |
2 tablespoons olive oil |
1 onion, thinly sliced |
1 garlic clove, finely chopped |
600 g raw king prawns, shelled and deveined |
1/2 cup champagne |
1/2 cup cream |
2 tablespoons flat leaf parsley, chopped |
2 tablespoons tarragon, chopped |
sea salt and black pepper |
Directions:
1. Cook spaghetti according to package directions. Drain.
2. Boil peas for 4 minutes, add snow peas and cook for 1 minute.
3. Drain, refresh in cold water and drain again.
4. Heat olive oil in a frying pan over low heat. Cook onion and garlic for 5 minutes or until onion is soft. Add raw king prawns and cook for 3 minutes or until prawns change colour.
5. Add champagne and cream. Cook for 2 minutes.
6. Add peas and snow peas to reheat.
7. Toss pasta with prawns mixture, flat-leaf parsley and tarragon. Season to taste.
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