Posted by Teri
This is soooo easy, fresh and light. A dish that is just right for a summer casual patio dinner. I pulled the recipe out of a magazine (Rachel Ray’s, Whole Living, Light Cooking or Martha) Not sure which one. I have since lost the recipe so I create by memory… that’s my style. I do not like to follow directions.
Serves two people with a little left for Jay’s next day lunch.
Peel a hand full (10) prawns, set aside.
½ package of fettuccini. Place pasta in boiling pot of water while you make sauce below. Cook fettuccini to al dente. I have used many styles, rice, whole wheat, egg noodle. Any style you choose will be great with this light sauce.
Add 2 tbsp. of olive oil to a skillet (I have the biggest collect of cast iron skillets in San Juan County!)
Add chopped or grated garlic and sauté, careful not to burn.
Add ½ c. white wine and bring to a simmer.
Turn heat to low, add ½ c. Crème Fraiche and mix well. I have added more if my noodles seemed too much and needing more love.
Add 1 tsp. fresh lemon juice.
Add prawns and cook 2-3 minutes, just until they turn pink.
Add cook pasta and toss. Salt and pepper to taste.
Serve in bowls with freshly grated parmesan cheese, a hint of grated lemon peel and chopped chives.
I serve this with a side green salad. Top with a splash of color with sliced green grapes and strawberries.
Crudités are a great side as well
I recommend serving around a fire on the patio with a great bottle of wine-bonus= ROMANCE!!
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