Pasta with Prawns in White Wine Butter Sauce
- 1/2 pound spaghetti or linguine Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 12 to 16 prawns, peeled and deveined, tails left on Add to list
- 2 teaspoons fresh thyme Add to list
- 1 teaspoon fennel seeds Add to list
- 3 to 4 cloves garlic, peeled and minced Add to list
- 1/2 cup dry white wine Add to list
- 1/4 cup seafood stock or clam broth Add to list
- 2 tablespoons cold, unsalted butter, cut into 3 pats Add to list
- Salt and freshly ground pepper Add to list
- Fresh herb sprigs for garnish Add to list
Cook the pasta in boiling, salted water until al dente. Drain and keep warm while you prepare the sauce.
Heat the olive oil in a large sauté pan over medium heat and cook the prawns with the thyme, fennel and garlic for 3 to 4 minutes, or until the prawns are just opaque through.
Remove the prawns and pour the wine and stock or broth into the pan. Turn the heat to medium-high and cook to reduce by half. Stir in the cold butter, 1 pat at a time. Turn the heat to low. Adjust the seasoning with salt and pepper.
Lightly toss the pasta with the wine sauce and prawns and heat gently. Serve garnished with fresh herb sprigs.
You may add other seafood, such as squid rings or scallops, to the sauté as well.
Recipe by, PCC Chef
Source: PCC Taste, May 2011
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.