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Prawn Angel Hair Pasta with Champagne Sauce and Caviar

Yields1 ServingPrep Time30 minsCook Time20 minsTotal Time50 mins

We've designed this recipe for celebrating anniversaries, break out the good champagne, indulge and enjoy the finest things in life, like Australian Prawns and caviar. We love lovers and this is the best way to celebrate.

Prawn Angel Hair Pasta with Champagne Sauce and Caviar

 4 slices prosciutto
 300 g fresh angel hair pasta
 12 green prawns, peeled, deveined and chopped into small pieces
 2 tbsp olive oil
 80 g butter
 1 eschallot finely chopped
 4 cloves garlic, finely chopped
 1 cup french champagne
 ½ cup cream
 1 cup finely grated parmesan cheese, plus extra to serve
 1 tbsp finely chopped parsley
 Caviar, lemon and chervil fronds to serve
1

Preheat oven to 180℃.

2

Line the baking tray with baking paper. Lay the prosciutto slices in a single layer and bake for 15-20 minutes or until it begins to crisp.

3

Heat the oil and butter in a large frying pan over medium heat. Add the prawns and cook for 1-2 minutes or until golden. Remove from pan and set aside.

4

Reduce heat to medium and add the echallot and garlic, season with salt and pepper and cook for 1-2 minutes or until softened. Add champagne and cook for 2 minutes or until reduced by half. Add the cream and simmer for 4-5 minutes or until beginning to thicken.

5

Cook pasta in a large pot of boiling salted water for 8 minutes. Drain reserving some of the pasta water.

6

Add pasta to the cream mixture along with the prawns, parsley and parmesan toss gently to combine adding pasta water if needed.

7

Divide past between two bowls taking care to swirl the pasta into a nice nest. Crumble crispy prosciutto over the top and add a generous dollop of caviar. Sprinkle with chervil and serve with fresh lemon wrapped in muslin to catch the seeds.

Serves 2.