Fettuccine with Prawns, Peas, Tomatoes with Cream Sauce
By: Giangi Townsend
Published: Friday, April 20, 2012 - 6:20am

Ingredients




½ cup dry white wine
½ cup dry vermouth
2/3 pound linguine pasta
4 teaspoons turmeric
1 to 2 tablespoon olive oil
1 pound prawns, shelled leaving the tail intact, deveined
2 teaspoon minced garlic
½ cup minced onion
1 cup heavy cream
2 large tomatoes, internal seeds removes and chopped
1 cup frozen peas

Preparation

1 In a small bowl let the saffron soak in the wine for 5 minutes. 2 In a large pot of boiling salted water cook the linguine, the frozen peas with the turmeric until al dente. While the pasta is cooking,  in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the onions stirring for a 1 minute. Add the garlic, salt and pepper to taste.  Add the fresh chopped tomatoes and cook for 3 to 5 minutes.  Add the wine and cook for another 5 minutes.  Add the cream and boil the mixture until the liquid is reduced by half.  Add the prawns and cook until the prawns turn pink, 1 minute. Season to taste. 3 Drain the pasta and place back in to the pot that they were just drained from.  Add the prawn sauce to it and blend well.

About

Last night I remembered the reason why I started my blog over two years ago.  I wanted to write about our family dinners, but mainly, I wanted to share how we can create a delicious meal on a very short period of time, and still have time to enjoy the little precious time we have in the evening with our family. Last night was my test. 
After a day packed with “To Do’s”, dinner came upon us like lightening. I had a recipe in mind that will not take long to prepare, so I felt very comfortable in beating the clock. 
Reading the recipe I started collecting all the ingredients necessary. Well… my pantry had a different idea…. a part from the prawns, fettuccine and turmeric I had nothing that I needed in hand. What a great opportunity to create something new out of sheer necessity.  Refrigerator open, I was staring at the content as a painter stares at a white canvas.  
With a few ingredient on hand last night meal was, if I may say so, delicious.  My son not only had double helping, but stole all my prawns and ate them with gusto. 
His comment to me: “Mom, wow… this is absolutely delicious, you must make it more often”.
Bon Appetit! and to all have a great week end.

Comments:
Nick Giordano

Vermouth? Huh?
Giangi Townsend

Hi Nick, yes I did use extra dry white Vermouth . It blends well with the prawns, cream and tomatoes.
Thank you for reading my recipe, i do hope you will try it and give me your feed back. Giangi