Farfalle Prawn Cream Sauce

Farfalle Prawn Cream Sauce

This cute butterfly-shaped pasta is called Farfalle. I cooked it with a basil cream sauce with prawns.

Ingredients: 2 servings

Pasta of your choice (pasta dough)
Recipe ID: 2140040
Peeled prawns
about 10
2 tablespoons
1 tablespoon
Olive oil
2 tablespoons
Garlic (finely chopped)
1 clove
Basil (minced)
about 10 leaves
White wine (if available)
1 tablespoon
Heavy cream (or milk)
50 ml
Salt and pepper
a small amount


1. [To make the sauce] Massage the prawns with 1 tablespoon of katakuriko and rinse with water to remove the odor. Devein the prawns. Pat dry with paper towels, and coat with sake and katakuriko.
2. Cook the pasta. Heat the oil and garlic over low heat, and when it's fragrant, sauté the prawns and basil leaves. Add white wine and evaporate the alcohol.
3. Add 1 ladleful of pasta cooking water and double cream, and simmer a little. Add the pasta and season with salt and pepper. (Adjust the sauce with the pasta cooking water.)
4. [To shape farfalle pasta] Prepare pasta dough. Refer to Recipe ID: 2140040 to make fresh pasta and various sauces.
5. Roll the dough out thinly and cut into squares.
6. Pinch each square in the middle to make pleats.
7. Stick together in the middle, and they're ready. Look how cute they are.
8. Cook the pasta in boiling water with some salt until it's tender in the thick part in the middle.
9. The pasta gets coated well with the sauce because of its pleats. It's delicious.

Story Behind this Recipe

I love fresh pasta, so I try out various shapes and sauces.