- 255g/8oz cooked peeled prawns
- 200g/7oz penne pasta
- mirepoix (finely chopped vegetables) such as 1 onion, 1 celery stalk, 1 carrot, 1 clove of garlic
- ½ pint fish stock (shop bought)
- ½ glass white wine
- 1 tbsp tomato purée
- 1 bay leaf
- 3 tbsp crème fraîche
- bunch fresh basil
- good handful parmesan
- 1 lemon, juice only
- 2 tbsp olive oil
- 1 tbsp plain flour
- Cook the penne for 8 minutes in boiling salted water, strain and toss in olive oil.
- Preheat the olive oil in a pan and add the mirapois of onions, celery, garlic and carrot and cook until soft.
- Add the flour and stir into the vegetables.
- Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock. Bring to the boil and reduce.
- Pass the liquid through a sieve and return to the pan.
- Add the cooked prawns and bring back to the boil and add the crème fraîche.
- Add the cook penne and then stir in half the parmesan and some torn basil leaves.
- Serve with a sprinkle of parmesan and some more basil.