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Wednesday, December 28, 2011

Prawn pasta with mushroom sauce

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In my birthday my husband took us to an Italian restaurant. We had some very nice prawn pasta there. The pasta had a ton of cheese and other forms of grease in it. Our daughter loved it so much that she keeps on asking us to go back. As an healthier alternative I made this lighter version of the same pasta. Tastes as good but is better for you :)

Ingredients

  1. Half packet bow tie pasta
  2. 10 - 15 medium sized prawns ( peeled and deveined )
  3. 1/2 cup grated cheese (I used mozzarella which I had,  parmesan or romano works best)
  4. 1 tbsp. oil
  5. For Sauce
    1. 1 cup finely chopped fresh mushrooms
    2. 1 tbsp butter
    3. 1 tbsp all purpose flour
    4. 1 medium sized onion finely chopped
    5. 2 cloves garlic minced
    6. 2 cups of milk
    7. Salt
    8. Pepper

Process

Wash prawns and pat them dry. Smear with  little salt and keep for about 15 mins.

Heat oil in a frying pan and shallow fry the prawns over medium heat till they are cooked. Remove and keep them aside.

Cook pasta according to package directions. Meanwhile in a large skillet melt butter over medium heat. Add chopped garlic and onion and sauté for a while. Add mushroom and cook for about 5 minutes or until mushrooms are tender. Sprinkle flour over it and fry on medium heat for 30 secs. Add milk and heat almost to boiling while stirring continuously to  avoid the formation of lumps. Milk will start thickening and reach a sauce like consistency by this time. Season with salt and pepper. Add prawns and heat through; toss with hot pasta and cheese.

Transfer the contents in a baking dish. Sprinkle some grated cheese over it. I kept some fried prawns for garnishing which I arranged over it. Bake in a preheat oven for 10 mins at 350F.

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2 comments:

Italian Restaurant In Tel Aviv said...

I have never tried prawn pasta yet. After reading this post i would love to try this one.

Disney Dining Plans said...

The food look absolutely delicious. Haven't had nonya food for so long time, I'm craving for some right now.

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