- Seafood pasta
- Prawn pasta
This pasta recipe is easy to make, yet both impressive and decadently delicious.
553 people made this
- 250g vermicelli pasta
- 1 tablespoon extra virgin olive oil
- 100g sliced fresh mushrooms
- 450g medium prawns, peeled and deveined
- 350ml champagne
- 1/4 teaspoon salt
- 2 tablespoons minced shallots
- 2 plum tomatoes, diced
- 250ml double cream
- salt and pepper to taste
- 3 tablespoons chopped fresh parsley
- freshly grated Parmesan cheese
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
- Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
- Combine prawns, champagne and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove prawnfrom pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to about 125ml, about 8 minutes. Stir in 3/4 of the cream; boil until slightly thick, about 1 to 2 minutes. Add prawns and mushrooms to sauce, and heat through. Adjust seasonings to taste.
- Toss hot, cooked pasta with remaining cream and parsley. To serve, spoon prawns with sauce over pasta, and top with Parmesan cheese.
Reviews & ratingsAverage global rating:(619)
Reviews in English (464)
this was sooo delicious and easy to prepare. really enjoyed the leftovers the next day too! i did exactly like the recipe says and would not change a thing next time except for maybe adding some garlic. it is a very minor thing considering how yummy this dish was. thanks for posting :-)-15 Feb 2011
Incredible! I made this dish last night for my girlfriend who described it as orgasmic after only the first mouthful! I essentially followed the recipe, but altered it slightly as per one previous reviewer. I sauteed swiss brown mushrooms in butter and olive oil then flamed them with a dash of brandy. Also added a teaspoon of garlic to the shallots and champagne. I used drained plum tomatoes instead of fresh, and added all the cream to the tomato sauce. I used a good champagne and it was worth the expense. Overall, probably the best pasta I have ever eaten, and I have eaten in michelin starred restaurants in Italy. The flavours are subtle, and the recipe does NOT need the garlic unless you definitely must have it. Not sure what difference using fresh tomatoes would make, but the drained canned tomatoes did not detract from the dish in my opinion. I will definitely be adding this recipe to my list of keepers. Outstanding.-29 Apr 2006
This was an incredible recipe but I did make just a few changes. First, I added 1/2 of a medium onion instead of shallots and I added 3 cloves of garlic for extra flavor. I cooked the onions, garlic, and mushrooms together in the olive oil also with a few tablespoons of butter and then followed the directions for the rest of the recipe. I will surely be making this recipe again and again... it was excellent!-28 Jan 2005