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Pasta with Prawns and Peas
2 tbsp olive oil 1 large or 2 medium onions, cut in thin wedges 1 large clove garlic, minced ½ cup white wine 4 tomatoes, roughly chopped 2 bay leaves finely grated zest of 1 lemon, no pith salt and ground black pepper 300g pappardelle noodles or fettuccine 300g prawn meat or other seafood, eg squid or mussels, no shells 1 cup shelled peas, thawed if frozen 2 tbsp lemon juice ½ cup cream 2 tbsp finely chopped parsley
© Annabel Langbein Media
Heat oil, fry onion and garlic over gentle heat for about 10 minutes until onion has softened. Add white wine, tomatoes, bay leaves and lemon zest and cook for another 10 minutes. Season to taste. Cook noodles according to manufacturer’s instructions.
Add prawns, peas, lemon juice and cream to sauce. Simmer for 2-3 minutes until prawns are cooked through. Adjust seasoning, add parsley. Toss sauce through cooked noodles.
Split 2-3 small lobsters in half, leave in the shells and cook in sauce as with prawns.
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