Prawn & Mushroom Pasta (Penne)

Ingredients:

Sauce

• 3 cloves garlic (minced)
• 2 cups half and half (½ milk & ½ single cream)
• ½ tablespoon extra virgin olive oil
• 1 teaspoon each, salt and white pepper
• 1 cup grated parmesan cheese (fresh or refrigerated)
  

Prawns

• 1 pound tiger prawns
• 1 cup shiitake mushrooms (sliced)
• 1 tablespoon extra virgin olive oil
• 3 mixed peppers (red, yellow & green, deseeded & sliced)
• 1 teaspoon ground black pepper (fresh or bottled)
• 1 tablespoon Chianti
  

Pasta & Garnishing

• 8 ounces penne pasta (2 cups)
• ¼ cup basil leaves (fresh or dried)
• 1 tablespoon red pepper flakes
  

Directions:

Sauce

1. Sauté garlic in ½ tablespoon olive oil until lightly browned
2. Add half and half and simmer until mixture comes to a slight boil
3. Whisk in Parmesan, salt and white pepper
4. Let cook until reduced to sauce consistency
   

Prawns

1. In separate pan, sauté tiger prawns in remaining olive oil with shitake mushrooms and green peppers for 3 minutes
2. Sprinkle the black pepper and add Chianti to skillet, scraping bits from bottom and sides of skillet
   

Pasta, Prawns & Sauce

1. Cooked penne pasta till al dente according to package directions (add some olive oil in water)
2. In serving bowl, toss pasta with cream sauce, top with prawns mushroom mixture
3. Sprinkle fresh basil and red pepper flakes on top (as needed)
   

(Serves 4 guests)