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Shannon Bennett's 15-minute prawn nage

Name: Shannon Bennett's 15-minute prawn nage
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 1 onion, very finely chopped; 1 leek, thinly sliced; 2 garlic cloves, sliced; 1 cup (250ml) white wine; 1 cup (250ml) fish stock; 20 (about 2kg) tiger prawns, peeled, deveined; 500g pot-ready clams; Juice of 1 lemon; 100g unsalted butter; 1/2 cup basil leaves, thinly sliced, plus extra whole leaves to serve; 1/2 cup tarragon leaves, plus extra to serve; 400g orecchiette pasta, cooked according to packet instructions; Creme fraiche, to serve

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15m

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by Shannon Bennett

Chef

Mar 05, 2016

Want good food on the table in the shortest amount of time with no waste? Shannon Bennett's 15-minute prawn nage will get you sorted.

1/4 cup (60ml) extra virgin olive oil
1 onion, very finely chopped
1 leek, thinly sliced
2 garlic cloves, sliced
1 cup (250ml) white wine
1 cup (250ml) fish stock
20 (about 2kg) tiger prawns, peeled, deveined
500g pot-ready clams
Juice of 1 lemon
100g unsalted butter
1/2 cup basil leaves, thinly sliced, plus extra whole leaves to serve
1/2 cup tarragon leaves, plus extra to serve
400g orecchiette pasta, cooked according to packet instructions
Creme fraiche, to serve

Method

1.

Heat the oil in a large saucepan over medium heat. Add onion, leek and garlic, and cook, stirring, for 3-4 minutes until softened. Add wine and stock, increase heat to high and bring to the boil. Add the seafood, then cover and cook for 4 minutes or until almost cooked. Add lemon juice, butter and herbs, and cook, stirring until butter has melted. Season. Add pasta and cook for a further 1 minute to warm through.
2.

Divide among serving dishes, top with extra herbs and serve with creme fraiche.