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Pink Prawn Pasta

Pink Prawn Pasta
Pink Prawn Pasta
Sauteed prawns and short pasta in tomato cream sauce
Ingredients
  • 300g / 16 pcs large prawns peeled, deveined, tails intact
  • 1 tsp / 3g MAGGI® Professional Magic Sarap
  • 1 tsp Spanish paprika
  • 1/4 cup / 56g butter
  • 2 tbsp / 30ml olive oil
  • 2 whole / 50g sliced garlic
  • 2 tbsp / 30g prepared basil pesto
  • 16 pcs prawn heads
  • 16 pcs marinated prawns
  • 2 cups / 500g BUITONI Coulis de Tomate
  • fr 1 500g pack / 1000g cooked penne
  • 1 tbsp / 10g MAGGI® Professional Magic Sarap
  • 1 tbsp / 10g MAGGI® Professional Chicken Stock
  • 1 1/2 cups / 375g NESTLÉ All Purpose Cream
Sour Cream:
  • 1 cup / 250g NESTLÉ All Purpose Cream
  • 1 tbsp / 15ml lemon juice
Garnish:
  • lemon slices
  • chopped parsley
  • prepared sour cream
  • prepared basil pesto
Preparation
  • 1
    Take prawn heads off, peel the prawns with tails intact. Devein leaving a shallow slit at the back of each prawn. Season the prawns with MAGGI® Professional Magic Sarap and paprika for 15 minutes. Chill while marinating.
  • 2
    In a saute pan, heat butter and oil and add the garlic and saute until softened. Add in the prawn heads and stirfry in the butter and garlic until pink mashing the heads to extract the tomalley. Stir in the shelled prawns and cook on both sides until pink and cooked through. Set them aside. In the same pan, add the basil pesto then the BUITONI® Coulis de Tomate. Continue to cook for 1 minute. Add in the cooked penne and toss in tjhe tomato sauce. Season with MAGGI® Professional Magic Sarap and MAGGI® Chicken Stock. Continue to toss until the pasta and sauce are well combined and heated through. Turn off heat and stir in the NESTLE® All Purpose Cream. Mix well and then turn back the heat on low and cook the pasta until heated through around 30 seconds. Adjust the seasoning if necessary.
  • 3
    Prepare the Sour Cream by combining the NESTLE® All Purpose Cream and lemon juice using a whisk. Chill until needed.
  • 4
    Place the pasta in a foil tray pan then top with the cooked prawns, lemon slices, chopped parsley, sour cream, and basil pesto.