Penne with prawns and herbed cream sauce

Penne with prawns and herbed cream sauce 1) Bring a large saucepan of salted water to the boil over a high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large frying pan, heat the oil over a medium-high heat. Add the prawns, garlic, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring frequently until the prawns turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the prawns and set aside.

Add the tomatoes to the pan, with 1/2 the basil and parsley and the chilli flakes. Cook for 2 minutes, stirring constantly.

Add the wine, fish stock or clam juice and double cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.

Add 1/2 the Parmesan, the cooked prawns, the cooked pasta and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining Parmesan and serve immediately.