Saffron pasta with prawns

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 Cloves garlic; finely chopped
400 grams Peeled and de-veined prawns
100 millilitres Dry white wine
100 millilitres Hot fish stock
2 tablespoons Finely chopped Italian parsley
Sea salt and freshly ground pepper
250 grams Saffron angel hair pasta

Directions

1. Heat oil in large pan. Saute garlic for a few minutes, then add prawns and toss over heat until they start to change colour. Add wine and continue nearly cooked through. Add hot stock and season to taste.

2. While prawns are cooking, bring a large pot of salted water to the boil.

Cook pasta until al dente, about 3 minutes. Drain and add to the prawn mixture with the parsley and toss together before serving immediately.

Recipe supplied by Bill Marchetti, The Latin Restaurant, Melbourne.

Converted by MC_Buster.

Per serving: 315 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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