Garlic Prawn Fettuccine with Black Kampot Pepper
This dish is a favourite on a hot, sunny day. I like to eat it while sitting in the garden with a glass of wine. Equally, my wife will tell you that the dish is perfect with or without the glass of wine, any day of the week.
- 4 hungry mouths
- 1kg of enormous fresh king prawns
- 2 large garlic cloves
- 1 red onion
- 500 grams of fresh or dried fettuccine
- Parmigiano Reggiano DOP (or any available salty, hard cheese)
- Extra virgin olive oil
- 1 lemon
- 1 or more bottles of white wine (preferably a sav or chard)
- Salt flakes
- Stony Groves Black Kampot Pepper
Like all my dishes, preparation makes for stress-free cooking and better plates of food. Roughly chop a red onion, crush two large garlic cloves, and wash the parsley. Shell and rinse the prawns and finely grate the cheese. Place deep pasta bowls in oven at 50 degrees, and boil a large pot of water.
Place either fresh or dried pasta into the pot of boiling water. Cook pasta for the required time (allowing 6 minutes or so for the prawns).
Gently fry the red onion in a large tablespoon of butter. Once nearly cooked, add prawns, another generous tablespoon of butter, and increase the heat. After a minute or so, add garlic and fry for another two minutes. Add 125ml of white wine and fry for a final two minutes (or until prawns are cooked through). Add salt and loads of cracked Stony Groves Black Kampot Pepper, stir, and take off heat.
Drain pasta, add two tablespoons of olive oil, and place in the bowls. Pour prawns etc over the pasta, add grated cheese, parsley, and a squeeze of lemon. Then sprinkle more salt and cracked Stony Groves Black Kampot Pepper over the food.
Serve with your favourite chilled white wine. Repeat steps above frequently until you have it down pat.