CREAMY SUNDRIED TOMATO & PRAWN PASTA
RECIPE DEVELOPED FOR GRANT BURGE WINES
400g your favourite short pasta*
800g fresh medium green prawns*, peeled, tails on, deveined
Olive oil
Sea salt
Sauce
2 tbs unsalted butter
4 cloves garlic
1/2 cup sundried tomatoes, roughly chopped
1 tbs Dijon mustard
2 cup pouring cream
1 cup, fresh basil, roughly chopped
Sea salt and pepper, to taste
Parmesan cheese, finely grated, to serve
Step 1. Start by cooking pasta in a large pot of salted boiling water. This whole dish should come together in the time it takes to cook the pasta.
Step 2. Heat a large saute pan over high heat, toss prawns through some oil and season well with sea salt, cook prawns searing each side quickly until colour changes, you do not need to cook all the way through, this will be done when finishing the dish. Remove from pan and reduce heat to medium.
Step 3. Add butter and garlic and cook until fragrant. Next, the sundried tomatoes, mustard, mix well to combine, pour over cream and reduce slightly. Finally add in the prawns and basil and toss together.
Step 4. For pasta, reserve some pasta water and then drain, add into pan with prawns and toss through along with sea salt, pepper and parmesan, adding pasta water if needed to loosen.
