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Black Tiger Prawns on Homemade Pasta in Saffron Cream and Truffle

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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:

  1. 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:

  1. 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.
  2. 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.
  3. Fold the pasta into the sauce and serve with the prawns. Just before serving, grate the fresh truffle over the top.
Dinner
European
black tiger prawns on homemade pasta in saffron cream and truffle

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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