Basa and prawn tagliatelle

This is a variation of a recipe I saw on Channel 4's The Big Breakfast, about 15 years ago.

It's the simplest recipe I know - You cannot fail to impress with this dish.

There is an even simpler version here.

Basa and prawn tagliatelle

Servings:	Serves 2 - Would stretch to 4 with a big salad and maybe a bit more pasta
Calories per serving:	1193
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review So easy, SO NICE! 5/5 If you can't make this delicious recipe then I would give up cooking 😂 - User:PSmith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 g fresh tagliatelle
• 1 tin lobster bisque soup
• 250g Basa fillets [9 oz]
• 100 g (3.5 oz) or more, fresh peeled prawns
• 3 tablespoons dry sherry
• 125 ml single or double cream
• Big handful of parsley, chopped - keep some whole for the garnish
• Chopped chives (optional)
• Squeeze of lemon juice
• Freshly grated black pepper
• Pinch of salt
• ½ clove garlic

Method

1. Cut the basa into bite-sized chunks - basa does not usually have skin or bones; remove them if it does.
2. Rub the bottom of the pan with the cut edge of the garlic and discard the clove.
3. In a large pan, almost bring the soup to the boil and then immediately reduce to a simmer
4. Place the basa chunks in the soup and simmer for 6 minutes
5. Cook the pasta as directed, drain and cover
6. Add the prawns, cream, sherry, chopped parsley, salt and black pepper, stir for a minute or so
7. Pour the pasta into the soup, mix well, serve with parsley garnish

Serving suggestions

Serve hot, maybe with a salad if you need to stretch it to four people. There is enough here for two gluttons though!

Variations

Use 100g of dried tagliatelle instead of fresh pasta

Smoked basa works well with this recipe.

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