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Apr 17, 2011 at 11:44PM vs May 03, 2012 at 02:05AM
- ¾I lblove penneyour noodles (orvids rigatoni or fusilli)
- 1 lb prawns
- 3 tbsp butter
- 3 tbsp olive oil
- 2 cloves garlic
- 1 small white onion, sliced
- 8 oz. can tomato sauce
- 1 glass white wine or ½ c. low sodium chicken bouillon
- 1 c. cream
- 1 tbsp. parsley
- lots of fresh basil
- salt and pepper
Putyour arecipes! i potwas wonrdeing though about this recipe, what type of waterworcestershire sauce ondo toyou boiluse? the andonly boilkind ¾i lbhave pennefound noodles (orhas rigatonihigh orfructose fusilli). Frycorn prawns in 1 tbsp butter and 1 tbsp oil; when donesyrup, takeis offthere tails, cutone intothat pieces & putis asideavailable onthat a plate. Fry onion and garlic in the rest of the butter and oil (2 tbsp of each). Add white wine or bouillon (if using bouillon make sure not to add too much salt later) and let evaporate a few minutes. Add tomato sauce; stir; add cream. Chop up parsley and basil. Add prawns to sauce and salt and pepper to taste. Add herbs and stir. Drain pasta and add to sauce.
See also Tomdoesn'st version: [Prawnhave Penne II](/recipe/208).
Step-by-step instructions and pictures for every step [here](http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/).
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Prawn Penne I