Gosh! It's been a while since I have posted something. I have been wanting to try this recipe for a while now. It's a light creamy pasta made with white wine and shrimps. I have used baby marrow "linguine" as my pasta, but you can just as well serve this on normal pasta. Something fairly delicate would work best it think, like linguine or angel hair pasta.
You will need (for 2 servings):
400g baby marrows
Olive oil for frying
Salt and pepper to taste
200g cooked, shelled shrimps (peeled cooked prawn meat will do too)
1/4 onion
1/2 teaspoon of crushed garlic
A squeeze of lemon juice
50ml white wine
110ml fresh cream
Spring onions or chives to serve
To prepare the baby marrow pasta, use a julienne peeler or a spiral julienne gadget to make your pasta. You need approximately 8 baby marrows for 2 servings.
I used frozen cooked shrimps which I bought from my local fishmonger. I didn't defrost them. Just pour some boiling water over them and let them stand for a minute or so. They will be completely defrosted and ready to eat. Pour the water off and set aside.
Then, chop up the onion into small pieces and fry it in a little olive oil.
When the onion has started to go brown, pour in the white wine to de-glaze the pan. Add the garlic and the salt and pepper.
Then, add the cream and a squeeze of lemon juice and let the sauce reduce and thicken slightly. Don't let it get too thick! You can always add another splash of wine if you need to thin it down.
Now is a good time to start cooking the baby marrows too. Fry the "pasta" in a little olive oil and season it to taste with salt. It only takes a few minutes to soften and cook through. You don't want a green mush.
Just before you are ready to serve, add the shrimps to the creamy sauce. Just long enough to heat them through.
To serve, dish up the "linguine" first and spoon over some of the sauce. Decorate with some chopped spring onions or chives. You can also finish it off with a grating of Parmesan.
