Penne With Prawns In Pernod Cream
(Penne pasta tossed with fresh shrimps, a touch of paprika, olive oil, garlic and Pernod liquor.
A great Italian dish)
Serves: Two
Time required: 40 minutes

200 g penne
2 tsp (10 g) finely chopped garlic
2 tbsp oil
2 tbsp finely chopped shallots (small Madras onions)
150 ml cream
30 ml tomato puree
a few drops of Tabasco sauce
1/4 tsp chilli flakes
12 medium sized prawns
100 ml chicken stock
salt and crushed black pepper to taste
15 g Parmesan cheese, grated
30 ml Pernod
For the garnishing:
30 g Parmesan cheese
1/4 tsp finely chopped parsley
Cook the pasta al dente.
Heat the oil in a pan and sauté the chopped garlic and shallots for half a minute. Add the cream, tomato puree, Tabasco sauce and chilli flakes. Then add in the prawns and cook on high heat for five to eight minutes till done. If the cream dries up, add chicken stock as required to moisten. Season with salt and crushed black pepper.
Now add the Parmesan and the Pernod, stir and remove.
Divide the pasta between two plates. Garnish with the Parmesan and chopped parsley. Serve hot.