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Viennese Prawns

This dish was eaten by us on a trip to Vienna. We were struck by it's simplicity and the excellent marriage of flavours. Once back at home we attempted to recreate it in all it's cholesterol glory and this is our latest version. Try it, modify it but you will certainly enjoy it !

Ingredients (for 2 people).

fresh tagliatelli for two
20 - 30 king prawns depending on taste and size
2 large knobs of butter
1 dessert spoon of vegetable oil
two red onions finely chopped
a large carton of double cream
one big glass of dry white wine
a handful of fresh basil, shredded
salt and pepper

Melt one large knob of butter in a big frying pan together with the vegetable oil. Add the red onions and cook until soft. Meanwhile put a pan of on to boil for the pasta. Peel and devein the prawns if bought shell on.

Once the onion is soft add the prawns and cook for a couple minutes. Add the cream and heat until bubbling. Add the wine and reduce the sauce to your taste. The pasta should be added to the pan of boiling water and cooked for 2 to 3 minutes.

Just before serving add the basil and the other knob of butter to the sauce. Stir and season to taste. Put the tagliatelli on two plates and pour half the contents of the frying pan on each.

The smell is delicious and the taste sublime !

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Last updated by : Andy Jackson on 08/12/13

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