August 1, 2016In this prawn fettuccine we use every part of the prawn to get maximum flavour and make it a dish that you just can't stop eating.
- Prep: 10 mins
- Cook: 30 mins
- Difficulty: Intermediate
- Yields: Serves 4
A common goal of many good recipes is to make sure you get every last bit of flavour out of your ingredients. This prawn fettuccine recipe certainly does that by using the prawn shells and heads to make a rich seafood stock that is then used to fortify the sauce. Once you give this a go, you will never throw the remains of your prawns away again.
Of course, you can use whatever type of pasta you like, or even have them on their own, or even on a piece of toast - with this much flavour you seriously can't go wrong.
Add half of wine and cook for 1 minute. Add the bay leaf, peppercorns, parsley stalks and enough water to half cover the shells. Simmer gently for 20 minutes stirring occasionally. Strain, reserving the liquid.
Heat 2 tbsp olive oil in a large sauté pan over a medium heat. Add the garlic and as soon as it starts to colour add the chilli. Cook for 1 minute, then add the prawns and leave to cook on one side for 2 minutes.