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    Home » Pasta

    October 12, 2014

    ThermoFun - Champagne Prawns Recipe

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    ChampagnePrawnsAndLinguine

    Did someone mention prawns and champagne?!  They would have to be two of my most favourite things!

    Put them both together and I’m in heaven!  :)

    Looking for more delicious and quick dinners?  Then make sure you get a copy of my Meals in a Jiffy cookbook with 35 dinner recipes that can be on the table in approx. 30 minutes!

    Recipe inspired and converted to be made in the Thermomix from Allrecipes.com.

    ThermoFun – Champagne Prawns Recipe

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    Champagne Prawns And Linguine served in a bowl

    Ingredients

    • 30g parmesan cheese, cubed
    • handful fresh parsley, divided
    • 2 garlic cloves, peeled
    • 1 red chilli, deseeded
    • 150g mushrooms, sliced
    • 10g olive oil
    • 3 spring onions, sliced diagonally
    • 1 large tomato, diced
    • 200g champagne
    • 250g cream, divided (150g + 100g)
    • 20g TM vegetable stock concentrate
    • ¼ teaspoon black pepper, ground
    • 250g cooked thin spaghetti or linguine
    • 400g medium prawns, raw, peeled

    Instructions

    1. Place parmesan into TM bowl and grate 10 sec / speed 9. Set aside.
    2. Place parsley into TM bowl and chop 3 sec / speed 8. Set aside.
    3. Place garlic and chilli into TM bowl and chop 3 sec / speed 8.
    4. Add mushrooms and oil and sauté 5 mins / Varoma / speed 1 / Reverse / MC off.
    5. Remove mushrooms and set aside. Keep any juice from mushrooms in TM bowl.
    6. Add spring onions, tomato, champagne, 150g cream, stock and pepper and cook 10 mins / 100°C / speed 1 / Reverse / MC off.
    7. Meanwhile cook the pasta according to directions on packet. Once cooked and drained, toss pasta with remaining 100g of cream and parsley (reserving some for garnish) in pre-warmed ThermoServer.
    8. Add prawns and mushrooms to TM bowl and cook 4 mins / 100°C / speed 1 / Reverse.
    9. To serve, divide pasta between plates. Spoon prawns and sauce over pasta and garnish with parmesan and parsley.
    © 2023 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.

     

    Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.

    If you have enjoyed this recipe then please consider leaving a comment.  It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.

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    Reader Interactions

    Comments

    1. Jo says

      February 17, 2015 at 2:46 pm

      Thank you. I was under the impression that alcohol had to cook a lot longer than that to ensure it's gone.

      Reply
    2. Jo says

      February 03, 2015 at 12:08 pm

      Hi,
      What could I substitute the champagne for to make it kid friendly? Stock?
      Thanks :)

      Reply
      • thermofun says

        February 03, 2015 at 5:37 pm

        Jo as the champagne cooks for about 8 mins all the alcohol would be gone so would be kid friendly. I havent tried it without the champagne but you could try it with stock and water. Let me know how it goes. :)

        Reply
      • Steve says

        February 19, 2015 at 10:49 pm

        I found this chart on wikipedia https://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food
        It suggests after 15 mins there would still be 40% alcohol remaining - so that's about 125 ml - about 30ml per serve. Maybe you could try low alcohol champagne?

        Reply
    3. Benny says

      November 16, 2014 at 10:08 am

      I have had my Thermie for a few years now but only this week came across Thermofun. I was really delighted to find such an informative and comprehensive site on expanding your skills in using the Thermomix. I have been consumed and obsessed with trolling the site since. I first off tried this recipe the night before last. It was awesome. The prawns cooked perfectly, the sauce was delicious and I did enjoy the rest of the champagne whilst it was cooking. We used the leftover the next night as a prawn cocktail type entree to our swordfish steaks with steamed asparagus and corn which I cooked in the varoma. So many recipes to try and so little time. Cheers!

      Reply
      • thermofun says

        November 16, 2014 at 2:55 pm

        Thanks Benny - welcome to ThermoFun! :)

        Reply
    4. Naomi McArthur says

      October 25, 2014 at 4:45 pm

      If I am going to double this recipe, how long do I cook the prawns for? Thanks

      Reply
      • thermofun says

        October 25, 2014 at 4:47 pm

        Naomi I would suggest you add 20% more cooking time. I'd love to hear how it goes as I have not doubled it. :)

        Reply

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