MARCO POLO PASTA

MARCO POLO PASTA image

Categories Pasta

Yield 4

Number Of Ingredients 12

Previous Next

8 Jumbo Prawns (10-12 to a lb), cleaned & deveined / peeled
1 Clove of Garlic - minced
1 Shallot - minced
1/3 cup Dry White Wine
1 tbsp. Olive Oil
1 tbsp. Butter
2 Roma Tomatoes or Heirloom - 1 cup chopped approx.
1 cup Spinach Leaves
1 tsp. Curry (or more per taste)
1 cup Manufacturing Cream
Salt & Pepper to taste
10 oz. cooked Fettuccine al Dente - drai ned - (keep hot boiling water on stove for later)

Steps:

1. Place oil in hot fry pan - add chopped garlic & shallots. Add prawns - sauté till light pink and garlic and shallots are soft. Add wine and deglaze pan. Reduce and add butter. Let butter melt and add cream and curry powder - reduce. Add tomatoes and spinach leaves - toss. Add salt & pepper - taste for seasonings. Adjust. 2. Drop pasta in basket of hot water to warm, drain excess water and then place into cream mixture. Coat pasta till covered and silky. Divide with tongs into two pasta bowls - or into one platter to share. Top with prawns. Can sprinkle fresh grated parmesan cheese & fresh parsley flake or basil.