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Prawns and Chickpeas Fettuccine
4.9 from 255 votes

Prawns and Chickpeas Fettuccine

Prawns and Chickpeas Fettuccine combines fresh homemade pasta with a creamy chickpea sauce and a flavorful prawn bisque. The recipe details making the pasta dough from semolina and “00” flour with egg yolks, preparing a smooth chickpea cream from soaked chickpeas cooked with aromatic herbs, and crafting a seafood bisque using prawn heads and vegetables. The final dish layers fettuccine with a sauce enriched by prawn and chickpea elements creating a seafood and legume fusion.

Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

Pasta dough:
  • 300 g semola flour
  • 100 g "00" flour
  • 130 g egg yolk
Chickpeas cream:
  • 300 g chickpeas dry
  • 500 g vegetable stock
  • 40 g white onion
  • 20 g extra virgin olive oil
  • 5 g rosemary
  • 5 g thyme
  • salt
Prawns bisque:
  • 300 g prawn heads
  • 50 g white onion
  • 50 g carrot
  • 50 g celery
  • 20 g fennel
  • 20 g cherry tomato
  • 50 g white wine
  • 1,5 l water
  • 200 g ice
  • 20 g extra virgin olive oil
  • salt
Pasta sauce:
  • 250 g prawns
  • 500 g seafood bisque
  • 30 g white wine
  • 3 garlic cloves
  • 30 g extra virgin olive oil
  • salt
  • chili

Instructions

How to Make the Pasta Dough:
    Cup of Yum
  1. Mix all the ingredients togheter until is create a dough nice, smoth and uniform with a beatifull yellow color.
  2. Cover the dough with cling film and leave to rest for 15 min. With the help of a pasta machine or rolling pin roll the dough to create a thin layer of pasta of 3mm (1/8 inch) and after cut with a knife to create the fettuccini.
How to Make the Chickpeas Cream:
  1. Place the chickpeas in a plastic container with 3 liters (12 ½ cups) of cold water and leave over night to moisturize.
  2. Chop the onion and gently cook in a pot with the oil, add the chickpeas and the stock and leave to cook slowly for 45 min. Remove from the heat, place the thyme and rosemary in infusion for 5 min.
  3. Remove the aromas and blend to create a smooth cream, adjust on salt and strain h a chinoix to make sure is perfect smoth.”
How to Make the Prawns Bisque:
  1. Chop the onion, carrot, celery and fennel in a fine julienne.
  2. In a pot place the oil and all this vegetable cut it and cook gently for 5-6 min.
  3. Add the prawns heads and toast for 3 min, add the wine [also possible to avoid], add the cherry tomato cut in half, the ice and the water.
  4. Cook for 45 min with slow heat. Strain to remove everithink and save only the liquid, adjust on salt.”
How to Make the Pasta Sauce:
  1. In a pan place the oil and the garlic and warmit up, add the prwans chop and cook for 30 second, remove the garlic and add the white wine.
  2. Add the bisque and let reduce a bit, adjust with salt and chily.
Preparation of the Dish:
  1. Cook the fettuccini in boiling water with salt for 2 min.
  2. Strain it inside the pan with the sauce and cook it for other 2-3 min, adjust on salt and chili, finish with a good spoon of olive oil evo and a touch of parsley fine chop.
Final Plating:
  1. Warm up the chickpeas cream and place in the botton of the plate.
  2. Place on top of the cream the fettuccini with a elegant nest shape, place on top the prwans and seve.

Notes