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Pennette with saffron and prawns



4 portion(s)

Pennette with safran and prawns

  • 1 cloves garlic
  • 45 grams oil evo
  • 40 grams dry white wine
  • 200 grams Prawns
  • 1 level teaspoons salt
  • 1 pinch pepper
  • 50 grams rocket
  • 600 grams water
  • 1 package saffron
  • 350 grams pasta mezze penne rigate


Recipe's preparation

  1. In the bowl oil and garlic: chop 3 sec/sp 7. then sautee 3 min/ 100 degrees / sp 1.
  2. Add wine: 5 min/Varoma/sp 1 no measuring cup
  3. Add prawns, salt and pepper, cook 3 min/90 degrees/Counter-clockwise operation/Gentle stir setting
  4. Remove prawns from the bowl using the basket as a sieve, reserving the cooking liquid. Put prawns and rocket (broken in pieces) in a serving dish.
  5. Put again into the bowl the reserved liquid, weighing it plus enough water until 700 grams liquid (roughly 600 gr water), add salt and boil 6 min/100 degrees/sp 1
  6. Add saffron and pasta cook the time on the pachaging 100degrees/Counter-clockwise operation/sp Gentle stir setting or until cooked al dente
  7. Pour into the serving dish with prawns and rocket, season with a little bit of oil and some pepper, serve.

Accessories you need

  • Simmering basket
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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