a) remove shell+head from the prawn set aside.
b) season prawn and scallop with salt and pepper ~ seared in a flat base pan with 2 Tbsp butter, remove then set aside.
c) In same pan, heat some olive oil on low heat. put in 1 Tbsp minced garlic and prawn shell + head saute to fragrant. add 1 Tbsp of flour, stir fry for 2mins, add in a 200ml of chicken stock + 3 Tbsp of cream cont cook for 2 mins till slightly thicken. remove cream and set aside. Seive thru a drainer to remove out the shells. Set aside the cream mixture.
d) In a clean pan, drizzle some olive oil and bacon bit and onion strips, cook till bacon semi crisp, put in some half sliced cherry tomatoes and green capsicum and stir fry for 1 min.
e) Add in cooked pasta with 2-3 Tbsp pasta water and toss with tong.
f) Add in the prepared cream and toss for to combine well.
g) serve on plate and garnish with crispy garlic slices, scallop, prawn and parsley herb.
Pasta ~ 100g of plain flour to 1 fresh egg for I serving.
mix to become a dough and roll out flat using pasta machine. Cut to Pappardelle size, cooked for ard 1 to 2 mins.
Post link: https://www.facebook.com/photo.php?fbid=998982160128409&set=gm.725320907536988&type=1&theater