Ingredients: (Serves 4 - 6)
| 1/4 c. Butter 4 cloves Garlic, finely chopped 1 Onion, finely chopped 1/4 c. chopped Fresh Parsley or Basil 500 g. medium Green prawns 3 Tomatoes, peeled, seeded and chopped |
1/2 c. Voyage Verdelho 1 tsp. Salt 1/4 tsp. Pepper 500 g. Linguine or Fettuccine 1/4 c. Butter in small pieces |
Directions:
|
In large skillet, melt 1/4 c.
butter over medium heat; cook garlic and onion until tender and
fragrant.
Add half of the parsley and the prawns; cook for 1 minute. Add tomatoes, wine, salt and pepper. Bring to boil. Cook just until prawns turn opaque and begin to curl. Remove from heat and reheat just before pasta is ready. Cook pasta in boiling salted water until al dente (about 10 minutes). Drain pasta well. Heat serving bowl and place butter in bottom; place pasta in dish; then pour sauce over. Toss until pasta is well coated. Sprinkle with remaining parsley. |
Enjoy with a glass of Voyage
Verdelho!