Penne with Prawns, Tomato and Crème Fraîche

A fresh and summery pasta dish featuring cooked prawns, a light vegetable-based sauce, and creamy crème fraîche.

Dinner Quick Seafood Pasta Prawns

Estimated Nutrition

Calories

456.1

kcal / serving

1824.5 kcal total

Carbs

38.2g

per serving

152.8 g total

Fat

22.2g

per serving

88.6 g total

Protein

26.1g

per serving

104.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

Dairy

tbsp

Crème Fraîche

Parmesan

good handful

Fruits

piece

Lemon

juice only

GrainsCereals

200

Penne Pasta

tbsp

Plain Flour

Liquids

284

Fish Stock

shop bought

125

White Wine

half a glass

NutsSeeds

clove

Garlic

finely chopped for mirepoix

piece

Bay Leaf

bunch

Basil

fresh, torn

OilsFats

tbsp

Olive Oil

Seafood

255

Prawn

cooked and peeled

Vegetables

piece

Onion

finely chopped for mirepoix

stalk

Celery

finely chopped for mirepoix

piece

Carrot

finely chopped for mirepoix

Method

Serve garnished with the remaining parmesan and extra basil.

Mix in the cooked penne, half the parmesan, and torn basil.

Add the prawns, bring to a boil, and stir in the crème fraîche.

Pass the sauce through a sieve and return the liquid to the pan.

Pour in the fish stock, bring to a boil, and reduce again.

Incorporate the tomato purée, bay leaf, lemon juice, and wine, سپس reduce the liquid.

Stir the flour into the softened vegetables.

Sauté the chopped onion, celery, carrot, and garlic in olive oil until soft.

Boil penne for 8 minutes in salted water, then strain and toss in olive oil.