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Linguine ai Gamberi
Thin pasta with prawns
Preparation info
- Serves
3-5
- Difficulty
Easy
Appears in
Published 1991
Curry crops up in a mild way throughout Italian cooking - here, with prawns, the taste is particularly pleasing, as is the colour combination of pink and pale yellow, flecked with green mint. I serve it as a main course, preceded by an artichoke vinaigrette and followed by fruit.
Ingredients
Method
Start the pasta cooking. Heat half the butter in a large frying pan and sauté the prawns and curry powder together for a few minutes. Add the wine and boil over a high heat to reduce. Then add the stock. Mix together the eggs and cheese in a small bowl.
When the pasta is cooked ‘al dente’ drain lightly and pour into the frying pan. Cut the remaining butter into pieces and add, together