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Homemade Fettuccine with King Prawns and bell pepper
Heya everybody...
Bearkittycub
Ghosty presenting you a quick and easy dish with a smooth but fresh taste.
I used homemade Fettuccine (or Tagliatelle if you prefer, there isn't much difference between them, they just stem from different regions of Italy) because I like fresh noodles better than the store bought ones. But to save time you can of course always use store bought ribbon noodles or spaghetti.
Ingredients:
200g flour
2 eggs
1/2 tbsp neutral oil
200g King praws without shell
1 bell pepper
1 onion
2-3 garlic cloves
Fresh herbs (thyme, rosemary, basil, dill, parsley, oregano. If you don't have them fresh you can use frozen ones)
Olive oil
1 small onion
Pepper, salt, spices to your taste
Lemon juice
Preparation
If you don't use store bough noodles, then start with the noodle dough.
Mix 200g flour, 1 tablespoon of neutral oil and 2 eggs and knead everything into a smooth, non-sticking dough.
Cover with cling film and let it rest for at least 20 minutes in the fridge.
Roll it out thinly with a rolling pin and cut it into strips or use a manual noodle machine, if you have one.
Let the noodles dry a little while you are preparing the rest.
Peel and cut the onion into small cubes and the bell pepper into stripes. Chop some of the herbs finely. Reserve some twigs of rosemary and thyme and some basil leafs for later. Peel the garlic and just crush it a little with the broad side of your kitchen knife
Gently heat olive oil in a large enough pan, put in rosemary, thyme, garlic and let the full aroma of herbs and garlic wander into the oil.
Add onions and fry them until glassy. Then add bell pepper and continue to fry.
When the bell pepper is almost soft, put the raw prawns into the pan and cook them until they turn from greenish-grey to a pink color. They will release liquid that will, together with the olive oil, herbs and garlic flavor, form the bases of your sauce.
In the meantime, start cooking your noodles.
Sprinkle a dash of lemon juice into the pan and season to your taste with salt, pepper and spices. Remove cooked out herbs and garlic, mix in your fresh herbs and turn down the heat.
If the sauce evaporates too much, add a little bit of noodle water.
Transfer your noodles directly into the pan without rinsing.
Mix the fettuccine carefully with the sauce and dress onto a soup plate. Add some more bell pepper and prawns and finish everything with some roughly cut fresh basil leafs.
Enjoy ^_^
Bearkittycub
Ghosty presenting you a quick and easy dish with a smooth but fresh taste.I used homemade Fettuccine (or Tagliatelle if you prefer, there isn't much difference between them, they just stem from different regions of Italy) because I like fresh noodles better than the store bought ones. But to save time you can of course always use store bought ribbon noodles or spaghetti.
Ingredients:
200g flour
2 eggs
1/2 tbsp neutral oil
200g King praws without shell
1 bell pepper
1 onion
2-3 garlic cloves
Fresh herbs (thyme, rosemary, basil, dill, parsley, oregano. If you don't have them fresh you can use frozen ones)
Olive oil
1 small onion
Pepper, salt, spices to your taste
Lemon juice
Preparation
If you don't use store bough noodles, then start with the noodle dough.
Mix 200g flour, 1 tablespoon of neutral oil and 2 eggs and knead everything into a smooth, non-sticking dough.
Cover with cling film and let it rest for at least 20 minutes in the fridge.
Roll it out thinly with a rolling pin and cut it into strips or use a manual noodle machine, if you have one.
Let the noodles dry a little while you are preparing the rest.
Peel and cut the onion into small cubes and the bell pepper into stripes. Chop some of the herbs finely. Reserve some twigs of rosemary and thyme and some basil leafs for later. Peel the garlic and just crush it a little with the broad side of your kitchen knife
Gently heat olive oil in a large enough pan, put in rosemary, thyme, garlic and let the full aroma of herbs and garlic wander into the oil.
Add onions and fry them until glassy. Then add bell pepper and continue to fry.
When the bell pepper is almost soft, put the raw prawns into the pan and cook them until they turn from greenish-grey to a pink color. They will release liquid that will, together with the olive oil, herbs and garlic flavor, form the bases of your sauce.
In the meantime, start cooking your noodles.
Sprinkle a dash of lemon juice into the pan and season to your taste with salt, pepper and spices. Remove cooked out herbs and garlic, mix in your fresh herbs and turn down the heat.
If the sauce evaporates too much, add a little bit of noodle water.
Transfer your noodles directly into the pan without rinsing.
Mix the fettuccine carefully with the sauce and dress onto a soup plate. Add some more bell pepper and prawns and finish everything with some roughly cut fresh basil leafs.
Enjoy ^_^
Category Photography / Tutorials
Species Unspecified / Any
Size 1200 x 849px
File Size 462.7 kB
Listed in Folders
Gotta say, wuff really really LOVES that dish! Made it twice in the last week! *grins*
And wuffy would be thrilled to host you to a meal or few!
Here's a quick-and-dirty version of the recipe:
Ingredients:
2-3 cans of clams, chopped, minced, or whole, retain the juices
2 medium Shallots, fine minced
2-3 TBS minced Garlic
3-4 TBS butter
1 TBS extra virgin Olive Oil
~2/3 C White Wine
3 TBS all purpose Flour
Clam Juice from the cans of clams
Extra clam juice (as needed) from bottle of clam juice
Herbs: Thyme, Marjoram, granulated Garlic, Herbs de Province, Savory, etc (about 1/4 tsp each, to taste)
1/2 tsp Garlic Garni seasoning
Pinch of chopped red pepper (optional)
2/3-1 C heavy/whipping Cream
(optional) 2 Tbs Cream Cheese
Angel Hair Pasta (about 1/2 box for 2 folks)
Directions:
In a large pot, bring 2-3Qts salted water to a strong boil. Add the pasta and cook about 7 -9 minutes until al dente
In a large fry pan or sauce pan over high heat, heat the butter and olive oil until the butter foams a lot.
Add the minced Shallots. Cook, stirring occasionally, until translucent (about 2 minutes). Add the minced garlic and cook another minute.
Add the white wine and continue to cook until it reduces in volume to about 1/2.
Add the clam juice (not the clams), cream cheese (if using), herbs, Garlic Garni, and red pepper (if using). Whisk together and let everything boil vigorously until the sauce thickens and reduces in volume by at least 1/3 to concentrate the clam flavors.
Whisk in the flour and let cook 2-3 minutes to cook out the raw flavor and thicken the sauce.
Reduce heat to medium. Add the clams and stir in. Cook to heat and to combine the flavors (about 3-4 minutes).
Add the cream and stir to combine. Cook for a minute or so.
If the pasta is not ready yet, reduce the heat to low and stir occasionally.
Drain the pasta but DO NOT RINSE. Add the pasta to the sauce and stir it all together.
Serve with crusty garlic toast and garnish with some fresh chopped thyme or marjoram.
!!!DEVOUR!!!
And wuffy would be thrilled to host you to a meal or few!
Here's a quick-and-dirty version of the recipe:
Ingredients:
2-3 cans of clams, chopped, minced, or whole, retain the juices
2 medium Shallots, fine minced
2-3 TBS minced Garlic
3-4 TBS butter
1 TBS extra virgin Olive Oil
~2/3 C White Wine
3 TBS all purpose Flour
Clam Juice from the cans of clams
Extra clam juice (as needed) from bottle of clam juice
Herbs: Thyme, Marjoram, granulated Garlic, Herbs de Province, Savory, etc (about 1/4 tsp each, to taste)
1/2 tsp Garlic Garni seasoning
Pinch of chopped red pepper (optional)
2/3-1 C heavy/whipping Cream
(optional) 2 Tbs Cream Cheese
Angel Hair Pasta (about 1/2 box for 2 folks)
Directions:
In a large pot, bring 2-3Qts salted water to a strong boil. Add the pasta and cook about 7 -9 minutes until al dente
In a large fry pan or sauce pan over high heat, heat the butter and olive oil until the butter foams a lot.
Add the minced Shallots. Cook, stirring occasionally, until translucent (about 2 minutes). Add the minced garlic and cook another minute.
Add the white wine and continue to cook until it reduces in volume to about 1/2.
Add the clam juice (not the clams), cream cheese (if using), herbs, Garlic Garni, and red pepper (if using). Whisk together and let everything boil vigorously until the sauce thickens and reduces in volume by at least 1/3 to concentrate the clam flavors.
Whisk in the flour and let cook 2-3 minutes to cook out the raw flavor and thicken the sauce.
Reduce heat to medium. Add the clams and stir in. Cook to heat and to combine the flavors (about 3-4 minutes).
Add the cream and stir to combine. Cook for a minute or so.
If the pasta is not ready yet, reduce the heat to low and stir occasionally.
Drain the pasta but DO NOT RINSE. Add the pasta to the sauce and stir it all together.
Serve with crusty garlic toast and garnish with some fresh chopped thyme or marjoram.
!!!DEVOUR!!!
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