If you are a fan of pasta alla carbonara and you like fish then chances are you’ll be tempted to make this quick, pasta with prawns recipe which is perfect for all the family and economical too.
By choosing the basic range of prawns, which are the tiny ones – perfect for sandwiches, tarts and pasta, and selecting the salmon trimmings this economical pasta with prawns recipe is on the plate in 15 minutes and is high in omega 3 too.
Did you know that the properties of fish are renowned for concentration? In Italy when it is exam time the mammas serve up lots and lots of fish to their children under stress.
Whilst the pasta is boiling you simply beat the eggs, cream and cheese together, you pop the frozen peas into the boiling water that’s cooking the pasta for the last few minutes and throw the prawns salmon and basil leaves on at the end, it really is a no fuss delicious meal.
A meal that is perfect for those evenings or lunches when you’re hungry and you want your meal now but don’t have any energy to cook up something elaborate. That’s enough chat here’s the recipe
- 400g fusilli for 4 adults (100 g for adult portion, 50 g for small child)
- 2 large eggs - yolks only
- 75ml cream
- ½ lemon juice only
- 25g Parmesan cheese
- black pepper
- 300g frozen peas
- 150g prawns
- 150 g salmon trimmings chopped into small pieces
- a few fresh basil leaves
- more Parmesan to serve and black pepper too
- Put on a pan of boiling salted water for the pasta.
- Beat the egg yolks, cream, lemon juice, cheese and black pepper together in a bowl
- Cook the fusilli and when two minutes from being ready add the frozen peas to the water, bring back to the boil and drain after a couple of minutes when the pasta is soft but firm and the peas are cooked.
- Return to the pan, add the prawns, salmon and basil leaves and toss through evenly add the yolk mixture and stir thoroughly, the heat of the pasta will be enough to cook the sauce.
- Serve in bowls with freshly grated Parmesan and black pepper.