Prawns in a Brandy Cream Sauce
- 1/4 onion, chopped fine
- 2 garlic cloves, chopped fine
- 1 Tbsp olive oil
- 8 giant prawns
- 1 cup seafood broth
- 1/2 cup brandy
- 85 g/6 Tbsps cream cheese
- 1/2 tomato, cut in small pieces
- 250 g/9 oz dry pasta
DirectionsSet a large pan on a stove at medium-high heat. Place the olive oil, onion, and garlic in the pan. Cook, stirring regularly until the onions have started brown slightly. Add the prawns, cooking for several minutes, then flip, and cook for several minutes on the other side. Remove the prawns to a dish and set aside. Add the brandy to the pan. Cook down until reduced by half. Add the broth. Turn temperature down to medium. Cook down for five minutes. Add the cream cheese in small pieces. Stir and cook until the cheese has melted into the sauce. Add the tomatoes Cook the pasta according to package directions. Add 1/2 cup of the pasta water to the sauce. Add the prawns back to the sauce. Stir to full coat the prawns. Drain the pasta. Add to the pan with the prawns and sauce, mix fully. Serve.
And now for the details…
Here we are people, the final day of my personal daily recipe post challenge! Quarantine is officially done after today, and my plan for tomorrow afternoon is to go grocery shopping! Yeah, maybe not very exciting to some, but when you’ve been in a house and haven’t been able to leave in two weeks, it’s pretty exciting. I’m also going to be going shopping for another friend who is presently in isolation and can’t leave their house (if you can’t pay it forward, at least pay it back!)
Today’s recipe is yet again thanks to the frozen fish we bought out of a random man’s truck. This time, I am using the giant prawns we bought. If you don’t have giant prawns, regular prawns will do just fine, but use a few more.
Start by heating the oil in a large pan on medium-high heat, and add the onion and garlic. Cook, stirring occasionally, until the onions have started to brown. Add the prawns to the pan. Cook until the prawns turn pink and brown slightly. Turn the prawns, and cook on the other side.
Remove the prawns to a dish on the side, and add the brandy. Cook down until reduced by half, then add the broth. If you can’t find seafood broth (I have only been able to find it very recently), use chicken broth, which is neutral enough that it won’t affect the taste of the sauce too much. Turn the temperature down to medium.
Cook the sauce for 3-5 minutes. Add the cream cheese to the pan, dropping it into the pan in small pieces, which will help the cheese melt easier into the sauce. Cook the sauce, stirring regularly, until the cheese has melted completely. Add the tomatoes.
While the sauce is cooking, cook the pasta in heavily salted water according to directions. Once the pasta is almost done, add 1/2 cup of the pasta water to the sauce, then drain the pasta. Add the prawns back to the sauce and cooking, stirring, to coat the prawns with the sauce. Add salt and pepper the sauce to taste.
Add the pasta into the pan with the sauce, and stir until the pasta is completely coated with sauce. Serve immediately.