Author Notes
Butter & olive oil meet chilli flakes & a pinch of cumin powder to create the perfect fusion of Italian and Sub-continental tastes.
I picked up the colorful Farfalle pasta on my trip to the States recently. It's a brand called Lantica Madia, and it's made in Italy using black ink fish to give it its color. —Binte's Kitchen
Ingredients
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1/2 cup
uncooked Farfalle Pasta
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5 pieces
Jumbo Prawns
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3 tablespoons
Unsalted Butter
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1 1/2 teaspoons
Olive Oil
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1 tablespoon
Lemon Juice
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1 teaspoon
chopped Dill
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1/2 piece
Garlic, sliced
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1/2 teaspoon
Cumin Poweder
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2 tablespoons
Fresh Cream
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2 pieces
Lemon
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2 pinches
Sea Salt
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3 pieces
Sun-Dried Tomatoes
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1/2 teaspoon
Red Chilli Flakes
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2 pinches
Crushed Black Pepper
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2 pinches
Parmesan Herb Mixture
Directions
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Boil Farfalle in a medium saucepan half filled with water. Once done, remove it from the stove and rinse under cold water so it does not stick together.
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Seperately, boil shrmip in hot water, 30 secs on each side or till they turnlight pink. Take out quickly and set aside.
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Heat olive oil and add sliced garlic pieces. Fry until golden brown and set aisde.
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In the same olive oil, (add fresh cream, sea salt, lemon juice & thyme.) Mix well to create an extremely light sauce
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Add 2 tbsp butter & mix well.
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In a white dish, arrange 4 prawns, tied together by a spring onion leaf. Insert slices of lemon & sun-dried tomatoes in between each prawn.
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Arrange the colorful and zesty Farfalle all around it.
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Pour the prepared buttery sauce all over the Farfalle & Prawns. Drizzle dill leaves on top of the mixture, and also sprinkle red chilli flakes, cumin powder, crushed black pepper and some Olive Oil & Parmesan Herb mixture on it.
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In the end, add fried garlic pieces to the decor to give its goood looks some extra crunch!
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