I could not resist this recipe from Giangis Kitchen “Habanero Pasta with Prawns and Wine”. We both go to the same farmers market and we both stumble upon a local homemade pasta company. Giangis kitchen recipe caught my eye and I wanted to share it with you all.
If you live in Arizona or any place in the South West, you know that habanero is hot, and I mean hot. Preparing a sauce to go along side was her challenge.
6 Tbsp unsalted butter
12 large, tail on, deveined prawns ( large shrimp)
1 cup white wine
1/3 cup whipping cream
1 small sliced and seeds removed tomatoes
3 springs fresh thyme
1 thinly sliced garlic clove
salt and pepper to taste
In a large pot of salted water cook the spaghetti according to packaging directions.
In a large skillet melt 4 tablespoons of butter. Add the wine, garlic slivers, thyme and cream and cook until the wine is half evaporated, 5 minutes. Add the sliced tomatoes. Season with salt and pepper.
Season prawns with salt and pepper and add them to the skillet and cook them until pink and done, 5 minutes.
Drain pasta and add it to the large prawn wine sauce skillet. Add the remaining butter and continue cooking, 2 minutes until the butter melts, while gently stirring.