Pasta All’Amalfitana

Bringing memories of the Amalfi coast, this pasta all'amalfitana showcases
succulent langoustines with a buttery, herby, manzanilla sauce.

Servings: 2 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Main Course Main Dish Primi

Italian Mediterranean

summer recipes fettuccine Amalfi Langoustine Pasta

Instructions

1 In a pan on medium high heat add some olive oil. When hot add the langoustines,
prawns, shallot, parsley, chili, and a little bit of salt. Also at this point
add the pasta to a pot of heavily salted boiling water.
2 Once the prawns just begin to curl (but before they are overcooked), add in the
manzanilla sherry and flash the pan, then turn the heat down. Shake everything
up.
3 Add the butter and cherry tomatoes to the pan and continue agitating everything.
Once the butter is melted, use tongs to move the pasta directly from the pot to
the pan bringing with it a bit of the starchy water. Give the pan a good toss,
crack over some black pepper, and serve!