Poached Prawns with Fettuccine and French String Beans
Good Morning Everyone and Happy Sunday!!
Thanks to a chef friend of mine, Eliane at La Serviette Blanche , I share with all of you this wonderful recipe. This is actually my version based on her recipe. I used what I had on hand however, you may want to use any fish and vegetables of your liking
Poaching is the key for this recipe, you want the butter to emulsify and not boil. Keep it just below simmer until the prawns are cooked and turn pink.
Stirring the pasta in the sauce, removed from the heat, gives it a great flavor. Do not be shy to add more butter if you heart desires it, and pour any sauce left over the pasta. Trust me you will not regret it.
Enjoy this fun and easy dish.