Prawns & Papperdalle
2 T Olive Oil
1 T Butter
1 Onion, Chopped
5 Cloves Garlic, Minced or Crushed
1 t Red Pepper Flakes
2 C Dry White Wine
3 Large Tomatoes Diced or 2 15 oz Cans Diced Tomatoes
1- 8 Ounce Tub Basil Pesto
1 Lb Raw Shrimp or Prawns
Salt & Pepper to taste
1 16 oz pkg Papperdalle Noodles
Take tail off of prawns, butterfly and remove the black vein.
Heat olive oil and butter in a large saucepan over medium heat until butter is melted. Add onions, garlic and red pepper flakes, saute until onions are translucent. Add wine and saute on high for 10-15 minutes. Add tomatoes and Pesto stir until blended. Cook pasta as directed on pasta package. Add prawns 5 minutes before pasta is done. When pasta is done add to shrimp mixture in saute pan, toss to coat and serve.
1 T Butter
1 Onion, Chopped
5 Cloves Garlic, Minced or Crushed
1 t Red Pepper Flakes
2 C Dry White Wine
3 Large Tomatoes Diced or 2 15 oz Cans Diced Tomatoes
1- 8 Ounce Tub Basil Pesto
1 Lb Raw Shrimp or Prawns
Salt & Pepper to taste
1 16 oz pkg Papperdalle Noodles
Take tail off of prawns, butterfly and remove the black vein.
Heat olive oil and butter in a large saucepan over medium heat until butter is melted. Add onions, garlic and red pepper flakes, saute until onions are translucent. Add wine and saute on high for 10-15 minutes. Add tomatoes and Pesto stir until blended. Cook pasta as directed on pasta package. Add prawns 5 minutes before pasta is done. When pasta is done add to shrimp mixture in saute pan, toss to coat and serve.
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