This has to be one of my favourite pronto pasta dishes after home-made pesto. It’s “fast food”, easy, scrumptious and what’s more – it uses up egg yolks! I mentioned this recipe briefly in the egg yolk pages in the book’s annex, but here it is in more detail.
I played about with a fish recipe for John Dory with Sorrel in my tattered and splattered Crème Fraîche Cookbook (Boutron/Ager) one night, since the photo had fresh noodles and called for egg yolks and lemon. And since I only had prawns to hand and some fresh asparagus, this just evolved.
Vegetarians can omit the prawns and have a lovely lemony cream sauce with the asparagus. I’m using asparagus, as it’s the end of its season here, but you can omit this and toss in fresh or frozen peas instead. It’s as simple as that.
My sincere excuses to my Italian friends for this photo. As you can see, I do love pasta with my parmesan. Parmesan isn’t normally served with seafood pasta dishes, but I personally adore it. Each time I sprinkle it on, my Corsican Mother-in-Law reminds me. Constantly; with that disapproving half-eye cringe. But I still love it, even if my feet shuffle under the table.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
12 giant prawns
3 egg yolks
2 lemons, untreated
20 cl tub crème fraîche
50g freshly grated parmesan
1 tbsp fresh lemon thyme
bunch of green asparagus (optional)
1. Firstly, get some freshly cooked prawns and shell them.
2. Cook dried spaghetti in boiling salted water for about 10 minutes or until al dente.
3. Meanwhile, in a separate bowl, mix the yolks, the juice and zest from the lemons, crème fraîche (or cream if you’re feeling decadently creamy), the parmesan and herbs, then season.
4. If using, break the stems off the asparagus (where they break naturally, about quarter up from the bottom) and cook them for about 5 minutes until al dente in boiling salted water.
5. Drain the pasta and in the same pasta pan, add in the sauce and toss the pasta in it. Add the prawns, asparagus and decorate with extra fresh herbs such as lemon thyme or chives.
Serve pronto with a chilled glass of Chenin Blanc or Chardonnay.
Here I omitted the prawns and tossed in some roasted chicken leftovers…
Et voilà. Keep the egg whites for a batch of macarons!
A huge thank you to my friend, Manu, from Manu’s Menu: she has been very generous in passing on a Versatile Blogger Award, plus others. It means so much coming from Manu, as I’m always in awe of her fabulous Italian recipes: her detailed step-by-step guides make it possible for us all to recreate her perfect dishes in our own kitchens. Merci, Manu! Congratulations to you, on winning the May Recipe Challenge at Food Frenzy with your Macarons with White Chocolate and Mint Ganache! They are amazing. 🙂