Beurre Blanc & Prawns on Angel Hair Pasta
At times I need to search through Pinterest for dinner inspiration ( or *dinspiration* Did I just invent a new hashtag? Is that already a thing? Probably :P), and others, I just know in my gut what I’m craving. This was one of those nights…
Ingredients Serves 4
- 1 cup dry white wine
- 1/3 cup shallots, finely chopped
- 1/2 cup chilled butter, cubed
- 1/2 tbsp butter, room temp
- 2 tbsp dill, finely chopped
- 2 tbsp lemon juice, separated
- 1/2 tsp garlic powder
- salt & pepper to taste
- 2 cups raw prawn (NEVER use pre-cooked. Yuck)
- 1 pkg Angel Hair Pasta
Heat wine and shallots in a small saucepan over medium heat, until reduced to 3 tbsp. Remove from heat and whisk in butter. Add 1/2 the lemon juice and dill. Set aside.
Heat the 1/2 tbso butter in frying pan. Add shrimp, lemon, salt, pepper, and garlic powder. Cook over medium heat until no longer transparent, but just barely! Don’t let it go too white, it should still have a hint of translucency, will continue to cook when removed from heat.
Reheat beurre blanc SLOWLY, do NOT allow to simmer or boil.
Add 2 tbsp prawn/lemon liquid to beurre. Whisk. Once heated to desired temp, serve over pasta & prawns.
Recommended wine pairing: This Cape Campbell Sauvignon Blanc from New Zealand is my favourite white wine, and pairs beautifully. However, whatever you used to make the pasta will work!