SPICY CHILLI PRAWN PASTA (SHRIMP)
Pasta tossed with juicy prawns and a rich spicy tomato sauce! Super quick for midweek, the secret ingredients in this are the anchovies (it dissolves!) and parmesan which provides that extra umami that you get from simmering a sauce made with prawn shells for hours and hours. See note 1 for more commentary and see video below recipe.
Provided by Nagi | RecipeTin Eats
Categories Pasta
Time 15m
Number Of Ingredients 11
Steps:
- Get all the ingredients out and ready to go - this recipe moves fast!
- Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
- Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.
- Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
- Cook for 30 seconds until wine is mostly evaporated.
- Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns).
- Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
- Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.
Nutrition Facts : ServingSize 327 g, Calories 544 kcal, Carbohydrate 56.1 g, Protein 35.8 g, Fat 17.2 g, SaturatedFat 3.4 g, Cholesterol 244 mg, Sodium 995 mg, Fiber 1.5 g, Sugar 2.7 g
CHEATING CHILI
Everyone loves when I make my homemade chili....but if I can find a shortcut....believe me I will! So, here is another recipe I will share with you the "Shortcut" way. It's a cold night....thinking, "I sure could go for a good bowl of chili to warm up"....but finding out your just too tired to make chili from scratch! No...
Provided by Sandy Griffith
Categories Chili
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Empty chili beans, kidney beans, and tomatoes in crock pot. Stir.
- 2. Add onion flakes, chili powder, salt & pepper to taste. Stir.
- 3. Cook on high for 30 minutes.
- 4. Cook on low for 30 minutes.
- 5. Dip out in soup bowl. Top with Oyster Crackers and serve.
- 6. Enjoy! Even better the next day....:)
GARLIC CHILLI PRAWNS WITH SESAME NOODLES
A speedy, Asian-influenced stir-fry of jumbo juicy seafood, crunchy beansprouts and a sweet and spicy sauce
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.
- Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.
- Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.5 milligram of sodium
BUTTERY CHILLI PRAWNS
Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices
Provided by Sarah Cook
Categories Dinner, Main course
Time 23m
Number Of Ingredients 9
Steps:
- Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
- Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.
Nutrition Facts : Calories 237 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
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- Heat 2 tbsp groundnut oil in a wok or frying pan over a high heat. Add prawns and fry for 2-3 minutes until pink all over. Stir through the sauce and noodles. Cook for 2-3 minutes, then stir in the egg and stir until just set.
- Add water chestnuts and spring onions (reserving some of the green spring onion). Warm through, divide between bowls, garnish with the remaining spring onion and serve with lime wedges, to squeeze over.
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- Cook the pasta in a large pan of boiling salted water according to the packet instructions and drain well (saving a little of the cooking water). Return the pasta to the pan, drizzle with a little olive oil and set aside.
- Meanwhile, heat 1 tbsp olive oil in a medium saucepan over a medium-high heat. Add the grated courgette, garlic and chilli, season well and fry for 1-2 minutes until softened slightly. Add the prawns, lime zest and juice and fry for 1-2 minutes until the prawns turn pink. Stir in the crème fraîche and warm through, then add a little of the reserved cooking water to make more sauce, if necessary.
- Toss the prawn mixture with the hot cooked pasta until well mixed, then serve with lime wedges to squeeze over, if you like.
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