Penne in Curry Sauce and Prawns
Penne in Curry Sauce and Prawns
A first course with a delicate and unique taste, penne in curry sauce and prawns.
- Penne 400/500g
- Cleaned prawns 200g
- Cooking cream 125ml
- Tomato concentrate one tablespoon
- Vegetable broth 120ml
- Olive oil 15ml
- White onion one small
- Freshly chopped parsley one tuft
- Dried chilli pepper (optional)
- Curry to taste
- Chilli pepper to taste
- Salt and pepper
Procedure:
In a small saucepan we boil about a glass of vegetable stock and once it is off we infuse the curry, to better exploit its organoleptic olfactory and taste properties.
In a frying pan we put 15 ml of evo oil with the finely chopped onion, let the oil flavour and brown the onion, add the cleaned and shelled prawn tails and brown them gently on both sides 2 minutes.
We turn off the heat and set the prawns aside, but in the same pan we will make the sauce.
Add a little oil, the chopped onion and lightly fry, add the stock containing the curry powder and cream, let it simmer on a low flame.
Optional:
We fade with white wine or for discerning palates with vodka, fade not water! 😂 (15/20ml).
In the meantime, throw the penne into the water and let them boil for a few minutes, passing them in the pan of the sauce while still aldente.
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Finish the pasta in the pan with some cooking water if necessary, add the prawns, salt, pepper and chilli powder, stir-fry for a couple of minutes and the dish is ready.
Don't forget the parsley when you serve.
Cheers to the next recipe Chef Mirko Giacometti⭐️
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