Back by customer request! Angel hair pasta is topped with luscious prawns cooked in a homemade Italian tomato sauce. This sauce has been enhanced with a dash of cream and a dash of sweet vermouth, perfectly bringing out the natural sweetness of the tomatoes! Serve with a papaya and avocado salad and a refreshing glass of Pinot Grigio. Perfect for a special family treat or for a night with guests.
Cappelli with Prawns, Cauliflower and Creamy Tomato Sauce
Out of stock
Food items may appear slightly different than pictured.
Description
Back by customer request! Angel hair pasta is topped with luscious prawns cooked in a Italian tomato sauce and served with cauliflower. This sauce has been enhanced with a dash of cream and a dash of sweet vermouth, perfectly bringing out the natural sweetness of the tomatoes! Perfect for a special family treat or for a night with guests.
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|
Nutritional Info
477Cal;14g Fat;274 mg Sodium;41g Carbs;2g Fibre;18g Protein
Cooking Instructions
Capelli with Prawns in Creamy Tomato Sauce
Not necessary to thaw ahead of time! Just before cooking, spread bags out on counter to thaw. Warm cream to room temp by placing sealed bag in bowl of hot tap water. Thaw prawns in a strainer under cold water. Start a pot of salted water to boil for your pasta. Partially dry prawns with paper towel. Preheat a wide pan over med–high heat. Add oil/garlic to the pan (turning the bag inside out may make it easier to get contents out, or cut bag right off if still frozen). Once garlic heats, add prawns. Cook just until they’re pink on all sides, 2-4 minutes. Stir in vermouth /tomato mixture, scraping brown bits from bottom of pan, and heat just to a simmer. Add the cream. Heat until thickened slightly, 2 to 4 minutes. Take sauce off heat. Add pasta to boiling water, STIR until pasta moves freely. Cook angel hair pasta about 3 minutes. Drain pasta. Immediately mix some sauce with pasta to prevent clumping. Serve the sauce over the pasta.
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