Fish and Seafood Recipes - Cidered Prawns with Lumachi

Ingredients                 

• 50 g/2 oz/1/4 cup butter or margarine

• 1 bunch of spring onions (scallions), chopped

• 2 courgettes (zucchini), sliced

• 450 ml/2 cups fish stock

• 150 ml/2/3 cup dry cider

• 30 ml/2 tbsp corn flour (cornstarch)

• 225 g/8 oz/2 cups peeled prawns (shrimp)

• Salt and freshly ground black pepper

• 150 ml/2/3 cup single (light) cream

• 15 ml/1 tbsp chopped parsley

• 225g/8 oz/2 cups lumachi

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Method:

1. Melt the butter or margarine in a saucepan. Add the spring onions and courgettes and fry (sauté) gently for 2 minutes.

2. Cover and cook for 5 minutes until softened but not browned, stirring occasionally. Add the stock and bring to the boil. Simmer for 2 minutes.

3. Blend the cider with the corn flour and stir into the mixture. Bring to the boil and simmer for 1 minute, stirring all the time.

4. Stir in the prawns, a little salt and pepper, the cream and parsley. Heat through gently, until piping hot.

5. Meanwhile, cook the pasta according to the packet directions. Drain. Add to the sauce, toss gently and serve straight away.