John Myers
Contents
show
Black Tiger Prawns on Homemade Pasta in Saffron Cream and Truffle
The perfect black tiger prawns on homemade pasta in saffron cream and truffle recipe with a picture and simple step-by-step instructions.
For the pasta dough:
- 300 g Wheat semolina
- 60 g Flour
- 135 ml Water
For the shrimp sauce:
- 2 tbsp Olive oil
- 3 Pc. Garlic cloves, crushed with 1 teaspoon salt
- 2 pinch Saffron threads
- 1 kg Shrimp (s) (Tiger Prawns), medium-sized, deveined ready to cook
- 300 g Cream
- 60 ml White wine dry
- 60 ml Fish or poultry stock
- 5 Pc. Plum tomatoes, peeled, pitted, diced
- 60 g Basil leaves, roughly chopped
- 2 tbsp Chopped parsley until smooth
- Thyme
- Pepper salt
- Truffle
Pasta:
- Put the ingredients for the dough in the pasta machine and prepare the pasta dough according to the device instructions. Cook the noodles in a large saucepan with boiling salted water until they are al dente. Drain and keep warm.
Shrimp Sauce:
- In the meantime, heat the oil in a pan. Add the garlic, saffron and tomatoes and sauté over a medium heat for 2 minutes. During this time, wrap the shrimp with thyme, pepper and salt in parchment paper and cook for 17 minutes at 180 degrees.
- Add the cream, wine and stock to the pan and cook for 10 minutes until the liquid has evaporated a little. Add herbs and season with salt and pepper.
- Fold the pasta into the sauce and serve with the prawns. Just before serving, grate the fresh truffle over the top.
Facebook Comments