Prawn and Leek Pasta for four people!
Ingredients:
- 400g (14 oz) linguine or your favorite pasta
- 500g (1 lb) large prawns, peeled and deveined
- 2 leeks, cleaned and thinly sliced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Preparation:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until softened, about 3-4 minutes.
- Add the minced garlic to the leeks and cook for an additional 1-2 minutes until fragrant.
- Increase the heat to medium-high and add the prawns to the skillet. Cook for 2-3 minutes until they start to turn pink.
- Pour in the white wine and cook for another 2 minutes to allow the alcohol to evaporate.
- Add the chicken or vegetable broth and cherry tomatoes to the skillet. Simmer for 3-4 minutes until the tomatoes start to soften.
- Reduce the heat to medium and stir in the heavy cream. Cook for an additional 2-3 minutes until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes (if using).
- Add the cooked pasta to the skillet and toss everything together, ensuring the pasta is well-coated in the sauce.
- Serve the prawn and leek pasta in individual plates or a large serving dish. Garnish with chopped parsley and grated Parmesan cheese.
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