Prawn Fettuccine

posted by lake monster 03-01-103 8:01 AM

Prawn Fettuccine

10 large prawns (16-20 count)
10 slices prosciutto
4 Tbl. olive oil
4 sliced garlic cloves
1 cup chopped seeded tomato
Pinch of chili flakes
1/2 cup white wine
2 Tbl. butter
8 oz. fresh fettuccine
2 cups baby arugula
Salt and pepper to taste

Peel and devein prawns. Wrap each one with a slice of prosciutto. Place 5 prawns on a bamboo skewer. Brush with olive oil. You can either grill the prawns or broil them in the oven. Either way, cook 2 minutes per side.

Bring a pot of lightly salted water to a boil. Add 2 Tbl. olive oil. Drop fettuccine into the boiling water.

While the pasta is cooking, heat 2 Tbl. olive oil in a pan. Add garlic and cook until opaque but not brown. Add tomatoes, chili flakes and season with salt and pepper. Add white wine and reduce by half. Whisk in butter. After the butter melts, add the drained pasta. Add arugula and toss well. Remove prawns from skewers and serve with pasta and sauce. Serves 2-4.

Recipe from Paul Marks, Piatti

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