main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Tuesday, August 15

Vodka prawn pappardelle

Pancetta, diced
½ cup
Shallot, diced
1 large
1 cup
Marinara sauce
3 ½ cups
¼ cup
Prawns, large, uncooked, frozen, shells removed
¾ pound
Tomatoes, stewed
14.5 ounces
Garlic, crushed
2 tablespoons
2 tablespoons
Cream, heavy
½ cup
Cheese, Parmesan, grated
¼ cup +
Cream cheese
2 ounces

Pepper, freshly ground

Basil leaves, torn
½ cup +
Tomatoes, sun dried, chopped
¼ cup
Pine nuts, toasted
¼ cup
Pappardelle pasta, cooked dente
3 cups
Note: This recipe uses an Instant Pot (IP).
  1. Press Sauté, and then press Adjust to select the Normal setting. 
  2. After the IP reads “Hot,” add the pancetta, and cook, stirring frequently, for 1 minute. 
  3. Add the shallot, and cook 2 minutes, stirring often. 
  4. Press Cancel/Keep Warm, add the water, and stir with a wooden spoon, breaking up any browned bits stuck to the bottom of the pot. 
  5. Add the shrimp, stewed tomatoes, marinara sauce, vodka, garlic, and butter, stirring to combine well. 
  6. Secure the lid, press Manual, and set the timer to 7 minutes; use the quick-release method to release the pressure, and remove the lid. 
  7. Stir well for 1 minute, scraping the bottom of the pot to release any stuck bits. 
  8. Stir in the cream, Parmesan, and cream cheese, in succession, stirring until well incorporated between each addition. 
  9. Stir in the basil and sun-dried tomatoes. 
  10. Add the pasta to the pot, toss well to coat with the sauce, and divide among serving bowls. 
  11. Top with toasted pine nuts, additional basil and Parmesan, and serve!
Recipe heavily adapted from

No comments:

Post a Comment