pasta noodles (cooked)
1 pound whole raw prawns
Quart of whipping cream
2 tbsp. minced white onion
1 teaspoon crushed garlic
1/2 cup of white wine
Saute onion until soft, deglaze pan with half of wine. Pour cream into pan and simmer for 10 minutes. Add prawns, rest of the wine, garlic and salt and pepper to taste. Remove prawns and simmer noodles in sauce for 3 minutes. Remove noodles and add parmasean cheese to sauce and let sit for 2 minutes, ladle sauce over noodles.
This recipe was the product of my twisted brain. I was menu planning and the idea of adding lemon to pesto just burst into my consciousness and I have to say…it was quite yummy
1 lrg bunch of basil
3/4 cup of marscapone
3 tbsp of pine nuts
3 tbsp of olive oil
1/2 tsp of kosher salt
1 tsp of lemon zest
10-15 Jumbo Prawns
Spaghetti noodles
Parmesan cheese
In a food processor blend basil with pine nuts and salt, slowly drizzle in olive oil. When well blended add the lemon zest and marscapone cheese. Prepare your noodles as the package directs and in a frying pan sear the prawns with a little olive oil and let them cook until they are 3/4 way cooked. Top with the pesto then cover the pan, remove from heat, and let sit 5 minutes. Mix with pasta and serve. Top with freshly shaved Parmesan cheese
Most of the time when I’m cooking I try and avoid too many fats, but every once in awhile you have to have something naughty…The first time I made this the hubby went back for seconds. Everytime he asks me to make he asks for more and more bacon to be added. I usually end up adding an entire package now and it still isn’t enough…he likes his extra bad for you.
1 pckg. of elbow noodles
2 cups each of shredded cheddar, fontina & smoked Gouda
8-12 slices of bacon chopped
flour
Milk
Potato chips, thicker is better (I use kettle chips)
Boil noodles until just before the al dente stage. Fry bacon pieces until crispy and drain, reserving 2 tbsp. of drippings. Add flour to drippings until it makes a soft paste (roux), do not add so much flour that the paste forms a ball or clumps. Add 1 cup of milk to your roux and stir until creamy. Add fontina and gouda and half of the cheddar, stir until melted. Laddel a little of the sauce into the bottom of the baking dish, mix remaing sauce and noodles together and pour into the baking dish. Top with the remaing cheddar the bacon bits and crumble the potato chips on top. Bake at 350 degrees for at least 30 min. Baking time will vary depending on the dimensions of your baking dish. Enjoy!
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