Ingredients
1 pound uncooked prawns
5 to 6 tablespoons unsalted butter
1 to 2 tablespoons water
Salt and pepper
Fettuccine pasta
French string beans, 8 ounces can
Squeeze of lemon juice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
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Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
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Cook pasta according the packaging directions. Drain and add the string beans and 1 tablespoon butter and stir well. In a skillet add water and bring to boil point and start adding the butter, tablespoon at the time to emulsify. Once all the butter is melted add the prawns and poach - just below simmer- until the prawns are cooked and turn a nice pink color. Season with salt and pepper. Remove the prawn leaving the juice in the skillet. Add the pasta with the French string beans to the skillet and stir to coat the fettuccine well. Place pasta in the middle of the plate and place the prawns over it with any juices.