Sauce Americaine Style Creamy Pasta

So much flavour from frozen prawns...but you need them with the heads on!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2

Ingredients

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

1
Put the butter and oil in a frying pan and put the heat on to medium. Add the frozen prawns.
2
Saute the prawns slowly on medium heat for 5 minutes.
3
Start cooking the pasta. Add 1-1.5% salt to the amount of water when you boil it.
4
Use a wooden spoon to press the heads of each prawn to release flavour.
5
Turn the heat up to high for 1 minute and burn the butter, this will give extra flavour.
6
Add the grated garlic and onion and fry. Add the white wine and simmer.
7
Add the chopped tomatoes and simmer. Add a couple of ladles of pasta water.
8
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.
9
Add the cooked pasta and mix well for 1 minute. Add some more water or pasta water if the sauce becomes too firm.
10
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

Sauce Americaine Style Creamy Pasta

So much flavour from frozen prawns...but you need them with the heads on!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Ingredients

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

Sauce Americaine Style Creamy Pasta

Recipe ID :1248 Posted on 12 NOV 2015

Serves 2

views 9,933
printed 4

saved 3

So much flavour from frozen prawns...but you need them with the heads on!

Share

Ingredients

Print Ingredients Email Ingredients
12-16
1 tbsp
1 tbsp
1 tsp
1 tsp
60-70ml
5-6 tbsp
5-6 tbsp
200-240g

Method

1
Put the butter and oil in a frying pan and put the heat on to medium. Add the frozen prawns.
2
Saute the prawns slowly on medium heat for 5 minutes.
3
Start cooking the pasta. Add 1-1.5% salt to the amount of water when you boil it.
4
Use a wooden spoon to press the heads of each prawn to release flavour.
5
Turn the heat up to high for 1 minute and burn the butter, this will give extra flavour.
6
Add the grated garlic and onion and fry. Add the white wine and simmer.
7
Add the chopped tomatoes and simmer. Add a couple of ladles of pasta water.
8
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.
9
Add the cooked pasta and mix well for 1 minute. Add some more water or pasta water if the sauce becomes too firm.
10
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

HOME
Tobuchan
I’ve got 333 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
The traditional recipe uses sweet potato but this butternut squash replacement has a reasonable taste and texture that's not so bad.
Butternut squash (medium), Vegetable oil, Soy sauce, Salt, Golden syrup, Sesame seeds, Black sesame seeds
HOME
The sourness of this dish will really stimulate your appetite, so enjoy this as a starter.
Asparagus, Red pepper, Yellow pepper, Celery, Cucumber, Cherry tomatoes, ●Olive oil, ●White wine vinegar, ●Garlic puree, ●Salt & pepper, ●Sugar, ●Honey, ●Italian herbs
HOME
Bulgogi is sweet, spicy and delicious, isn't it? Many people think that it would be nice if they could eat it at home like this. You can eat it. It's super easy too. No special skills required. Let's do it tonight!
Beef (sirloin or ribeye), Onion, Carrot, Spring onions, Soy sauce, Sake (or white wine), Sugar, Ginger, Garlic, Sesame oil, Soy sauce (to finish), Sesame seeds
HOME
I made this picturing a saag prawn dish in my mind, it works really well using Japanese curry roux.
Frozen spinach , Chicken stock granules, Japanese curry roux, Frozen prawns, Hot water, Single cream
HOME
Who would have thought melted cheese and sugar would work wonders on toast...?
Sliced bread, Butter, Sliced cheese, Granulated sugar
HOME
I love Nigella! This is a recipe she made on BBC's Saturday Kitchen. I just changed the sauce a bit.
Halloumi cheese, Red chillies, Lime, Honey, Leaf spinach
HOME

Similar Recipe

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
It would be great to use fresh raw prawns and squid, but it can be equally delicious with frozen ingredients.
Frozen prawns, Frozen squid, Olive oil, Garlic, Crushed chilli, Sweet paprika, Italian herbs, Cayenne pepper, Butter, Parsley, Fish stock, Spaghetti
Marco G
HOME
Enjoy with lots of grated cheese on the top.
Minced beef, Onion (medium), Olive oil, Garlic, Red wine, Pepper, Courgette (small), Tinned tomatoes, Worcester sauce, Ketchup, Salt, Pasta, Cheddar cheese (grated)
Nuko@York
HOME
Lamb is low fat and very healthy. Adding dried chillis and herbs will really make you want to make and eat this - perfect with pasta or on a baguette!
Minced lamb, Celery stalk, Carrot, Onion, Tomatoes (medium), Olive oil, Garlic, Red wine, Stock cube, Mixed herbs, Dried chillis
A lovely Japanese twist on a tuna carbonara!
Onion, Tinned tuna (in sunflower oil), Butter, Udon noodles, Dashi stock concentrate, Egg, Pepper, Salt, Bonito flakes, Green laver
KitchenCIB
HOME

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME