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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
- 1/2 cup uncooked Farfalle Pasta
- 5 pieces Jumbo Prawns
- 3 tablespoons Unsalted Butter
- 1 1/2 teaspoons Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon chopped Dill
- 1/2 piece Garlic, sliced
- 1/2 teaspoon Cumin Poweder
- 2 tablespoons Fresh Cream
- 2 pieces Lemon
- 2 pinches Sea Salt
- 3 pieces Sun-Dried Tomatoes
- 1/2 teaspoon Red Chilli Flakes
- 2 pinches Crushed Black Pepper
- 2 pinches Parmesan Herb Mixture
- 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.
- Seperately, boil shrmip in hot water, 30 secs on each side or till they turnlight pink. Take out quickly and set aside.
- Heat olive oil and add sliced garlic pieces. Fry until golden brown and set aisde.
- In the same olive oil, (add fresh cream, sea salt, lemon juice & thyme.) Mix well to create an extremely light sauce
- Add 2 tbsp butter & mix well.
- 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.
- Arrange the colorful and zesty Farfalle all around it.
- 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.
- In the end, add fried garlic pieces to the decor to give its goood looks some extra crunch!
- This recipe was entered in the contest for Your Best Seafood Pasta
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