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Festive Prawn Pasta

It was never that easy, to cook like a Pro

Creamy Prawn Bisque Pasta Recipe - perfect for the festive season

Servings: 4

Ingredients:

  • 500g fresh Fritz pasta (Fettuccine or curly Pappardelle)
  • 500g Chef-made creamy prawn bisque
  • 12-16 prawns, peeled ( tail on ) and deveined
  • Basil leaves for garnish
  • Olive oil
  • Garlic
  • Butter
  • Salt, to taste
  • Lemon juice, a few drops

Instructions:

Cook the Fresh Pasta:

Follow the cooking instructions provided separately for the Fritz pasta. Ensure it's cooked to al dente, then strain and set aside.

Prepare the Prawns:

Butterfly the prawns by cutting them lengthwise just before the tail.

In a separate pan, heat olive oil and butter over medium heat.


Place the butterfly prawns in the pan, season with salt, and squeeze a few drops of lemon juice. Add minced garlic and sauté until fragrant.

Cook the prawns for a couple of minutes until they are just cooked. Set aside.

Warm the Prawn Bisque:

In a large pan, gently heat the Chef-made creamy prawn bisque until light simmer.

Plate the Dish:

Toss the strained pasta with a drizzle of olive oil to prevent sticking.

Place a portion of the pasta in each serving bowl.

Pour the warm prawn bisque around the pasta.

Arrange the cooked butterfly prawns on top of the pasta.

Garnish with fresh basil leaves.

Serve:

Present the dish immediately while it's hot. The creamy bisque complements the pasta, and the butterfly prawns add a delightful touch.

Customise Your Dish:

Feel free to get creative with this recipe. Add more seafood, herbs, or spices to suit your taste. You can also toss the pasta directly in the bisque for a more integrated flavor.

Enjoy:

Buon appetito!

Impress your guests with this simple yet elegant creamy prawn pasta. It's a versatile dish that can be easily customised to create your own culinary masterpiece.


Note: Make sure to check for any allergens in the bisque or pasta, and adjust the recipe accordingly.

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