Ingredients

• 255g/8oz cooked peeled prawns
• 200g/7oz penne pasta
• mirepoix (finely chopped vegetables) such as 1 onion
• 1 celery stalk
• 1 carrot
• 1 clove of garlic
• ½ pint fish stock (shop bought)
• ½ glass white wine
• 1 tbsp tomato purée
• 1 bay leaf
• 3 tbsp crème fraîche
• bunch fresh basil
• good handful parmesan
• 1 lemon
• juice only
• 2 tbsp olive oil
• 1 tbsp plain flour

Directions

• Cook the penne for 8 minutes in boiling salted water
• strain and toss in olive oil.
• Preheat the olive oil in a pan and add the mirapois of onions
• celery
• garlic and carrot and cook until soft.
• Add the flour and stir into the vegetables.
• Add the tomato purée
• bay leaf
• lemon juice
• wine and reduce
• then add the fish stock. Bring to the boil and reduce.
• Pass the liquid through a sieve and return to the pan.
• Add the cooked prawns and bring back to the boil and add the crème fraîche.
• Add the cook penne and then stir in half the parmesan and some torn basil leaves.
• Serve with a sprinkle of parmesan and some more basil.