Sauce Americaine Style Creamy

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Frozen prawns with heads		12-16
Butter		1 tbsp
Olive oil		1 tbsp
Garlic		1 tsp
Onion		1 tsp
White wine		60-70ml
Tinned tomatoes (chopped)		5-6 tbsp
Single cream		5-6 tbsp
Pasta		200-240g

Method

Put the butter and oil in a frying pan and put the heat on to medium. Add the frozen prawns.

Saute the prawns slowly on medium heat for 5 minutes.

Start cooking the pasta. Add 1-1.5% salt to the amount of water when you boil it.

Use a wooden spoon to press the heads of each prawn to release flavour.

Turn the heat up to high for 1 minute and burn the butter, this will give extra flavour.

Add the grated garlic and onion and fry. Add the white wine and simmer.

Add the chopped tomatoes and simmer. Add a couple of ladles of pasta water.

If the sauce is too salty, add some plain water. If it's not salty enough, add more pasta water. Reduce the sauce then add the single cream and mix thoroughly incorporating the burnt bits around the edge of the pan.

Add the cooked pasta and mix well for 1 minute. Add some more water or pasta water if the sauce becomes too firm.

Transfer to a serving dish and sprinkle with finely chopped parsley if you like.

Tips & Note

●You can eat the prawns by removing the shells but you can just remove them and replace with shelled prawns at Step 7 if you prefer.
●Make sure to cook the prawns for 5 minutes before pressing with a wooden spoon, otherwise it will release more fishy flavours if you do it too early.
●The sauce should be between runny and thick

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