Friday, October 2, 2015

Super Easy Prawns, Pancetta and Peas with Alfredo Sauce!



So I'm updating one of my own recipes.  Because there are 10,000 ways to do anything in the kitchen, and don't let anyone tell you that's not so.  And also, because I looked at the old post and was like, " ewww... do you really need that much sauce?"  Everything's a work in progress, right?  So, I think the old recipe is great...but I think this recipe blows the other one out of the water!  Not just in ingredients, but because I think it's even simpler than the other one.  If that's possible.  And obviously, it is.

Here's a hint: if you cook the pancetta ahead of time, the rest of the recipe only takes 30 minutes to finish!  So, when you want to make it, instead of checking facebook in your downtime (there go my stats, lol), crisp up some pancetta and set it aside.  It keeps well.  If it's going to be more than a few hours, just throw it in a ziplock bag until you're ready.

 Ingredients

12 Large Prawns (I used 16 - 20 count)
 Creole Seasoning

6 slices Pancetta, thinly sliced

2 tbsp butter

Brown Rice Pasta (because I'm gluten free, use whatever kind of pasta you want)

Alfredo Sauce (My own version, if you're from Italy, please don't kill me for messing with your sauce!):

2 Tbsp Butter
About 1/2 Pint of Heavy Cream
1/2 C Fresh Grated Parmesan
Garlic Powder
Onion Powder
 Chopped Fresh Basil

1 C Frozen Peas


Season the prawns with a light dusting of the Creole Seasoning.  Put in the fridge until you're ready for them.

Start heating your pasta water (with a healthy dose of salt and a bit of oil).

Crisp the Pancetta (if you haven't done it ahead of time) in a skillet over low to medium heat, takes about 20 minutes.  Set aside.

Add the 2 Tbsp of Butter to the skillet that you cooked the Pancetta in, and swirl until melted.  Add the prawns and cook until they start to curl.  Turn and cook until almost cooked through, should still be a little opaque in the center.  Set aside and cover to keep warm.

Turn your pasta water up to a boil, and, when boiling, put the pasta in to cook.  I used rotini, so cooked for about 14 minutes.

While the pasta is cooking, add 2 more Tbsp Butter to the skillet that you cooked the Prawns and Pancetta in, and add the Heavy Cream, Parmesan, a good sprinkle of garlic powder and onion powder and stir well, over medium-low heat until it's well blended and the parmesan has thickened the sauce.  Add the basil and stir again.

Add  the frozen peas, stir, and cook for a couple of minutes to warm up the peas.  Your pasta should be done by this time, so drain it and add to the sauce, stir to coat and let it cook for a minute or so.  

Spoon the pasta with the sauce into a bowl, top with the sauteed prawns and crumble the crispy pancetta over the top.  Ready to serve!






 

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