creamy white wine fettuccine 28.12.2016

prawn pasta in white wine sauce is a new dish i did couple times recently & served to my friends-

1. everyone’s birthday 9pax dinner on 28.12.2016.
2. 8pax dinner for wife’s close friends on 14.1.2017 (did not blog/take photos)

creamy white wine fettuccine 28.12.2016

the one i did on 28.12.2016 looked & tasted great.

creamy white wine fettuccine 28.12.2016

i felt the sauce was not reduced enough, and it could be more intense & flavourful.

prawn fettuccine in creamy white wine sauce 12.2.2017

so for today, i reduced the sauce a bit more.

i think texture & taste was ok.

only thing i used stock from prawn heads/shells as i did not have chicken stock, which was the stock i used for the dish on 28.12.2016 (the top 3 photos).

i guess it’s a taste preference. for my family & i, we prefer the chicken stock.

prawn in creamy white wine sauce 12.2.2017

this a really simple recipe-

1. season prawns with fish sauce & white pepper. set aside.
2. brown one whole bulb of garlic cloves in olive oil.
3. add cut chilli padi & basil & fry till fragrant.
4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
5. reduce till sauce thickens.
6. when serving, heat up, add prawns (seasoned with fish sauce & white pepper). add 4 tbsp heavy cream.
7. off fire. toss pasta. add salt to taste. if necessary add some butter.
8. then garnish with fresh basil & serve.

prawn in white wine sauce 12.2.2017

i tasted the sauce before adding pasta. it was good.

prawn fettuccine in white wine sauce 12.2.2017

this a really tasty dish, and so very easy to make.

today though it was outshone by the duck leg ragout pasta which was simply fabulous.

otherwise this was a really great dish on its own.

c.h.e.f andy

Ingredients:

• 12 medium prawns
• 150g fettuccine
• 1 bulb garlic cloves
• 20 basil leaves (10 to cook, 10 to garnish)
• 1 cut chilli padi
• 1 cup white wine
• 1 cup chicken stock
• 4 tbsp heavy cream
• 1/2 tsp salt

Directions:

1. season prawns with fish sauce & white pepper. set aside.
2. brown one whole bulb of garlic cloves in olive oil.
3. add cut chilli padi & basil & fry till fragrant.
4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
5. reduce till sauce thickens.
6. when serving, heat up, add prawns. add 4 tbsp heavy cream.
7. off fire. toss pasta. add salt to taste. if necessary add some butter.
8. then garnish with fresh basil & serve.