Damiano Carrara's prawn tagliolini
If you’re looking for a delicious dinner to impress this weekend, we’ve got just the thing. Damiano Carrara is back with the perfect pasta, his prawn tagliolini, a dish to knock your guests’ socks off. An Italian classic that’s sure to become a go-to dinner party favourite!
Prawn Tagliolini
Serves: 4
Ingredients
For the shrimp bisque400g raw king prawns, shell on1 tbsp olive oil8 cherry tomatoes, halved 1 carrot, diced 2 shallots, diced2-3 sage leaves1 heaped tbsp tomato paste½ glass white wine
For the pasta:400g tagliolini, fresh or driedOlive oilSalt and ground black pepperA little mint, parsley and sage, torn Zest of 1 limeExtra cherry tomatoesHerb oil, for drizzling (optional)
Method
1. Peel the shrimps, keep the shells and discard the eyes which are bitter.
2. In a frying pan, heat the oil over a medium heat, and saute the tomatoes, carrot, shallot and sage leaves, with the tomato paste.
3. Once the vegetables have softened and smell aromatic, add the shrimp shells to the pan. Cook until the shells are toasted and turn pink - this will take 5 minutes or so over a high heat.
4. Pour in the wine to deglaze the pan. Simmer until the wine has evaporated, then add a splash of water. Continue to cook for 10 minutes or so, until you have a liquid sauce - add a little extra water if needed. Remove the pan from the heat, pour into a blender and blitz, then strain through a fine mesh strainer.
5. Clean the prawns and cut them into coarse pieces. Season with oil, salt and pepper. Pan fry for a minute or so, until they turn pink.
6. At the same time, sauté the extra whole tomatoes in a little olive oil until they are softened and slightly blistered.
5. Cook the pasta until al dente in boiling salted water according to the packet instructions - this will only be a few minutes if you are using fresh pasta.
6. Return the blitzed bisque to a saucepan, and reheat. Add in the cooked pasta with a little of the cooking water. Toss the pasta with the cooked shrimp.
7. Stir through some fresh herbs, drizzle with herb oil and sprinkle over lime zest. Buon appetito!