Creamy Prawn Pasta Food

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

CREAMY PRAWN PASTA

Steps:

• Bring a large pan of water to the boil, then cook the linguine according to pack instructions. Reserve a little pasta cooking water, then tip in the prawns, just to heat through, before draining.
• Return the prawns and pasta to the pan, then tip in the rest of the ingredients. toss everything together, adding a little of the cooking water if the pasta is dry. Serve straight away.

CREAMY GARLIC PRAWN PASTA

Steps:

• Bring to boil a large pot of water. Add pasta and cook per packet MINUS 1 minute. (Note 5).
• Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain pasta.
• Meanwhile, melt 1 tbsp of butter in a large non stick skillet over medium high heat. Add prawns and cook for 1 1/2 minutes on each side until just cooked through. Remove prawns.
• In the same skillet, add 1 tbsp butter. Once melted, add garlic. Stir for 20 seconds until fragrant.
• Add wine and stir. Simmer for 2 minutes until wine mostly reduces (see video).
• Add cream, broth and parmesan. Stir until the parmesan is melted, then leave to simmer for 1 1/2 minutes until it thickens slightly (will thicken more in next step).
• Add prawns, stir, then add pasta plus about 1/4 cup of reserved pasta water. Toss pasta (still on stove) and the sauce will thicken in about 30 - 45 seconds and start clinging to the pasta.
• Take it off the stove before the sauce is as thick as you want - it will thicken more.
• Sprinkle with most of the parsley and black pepper, check salt (I don't need more). Toss again until the sauce consistency is to your taste. Add a tiny splash of pasta water if it gets too gluggy.
• Serve immediately, garnished with remaining parsley and parmesan if desired.

CREAMY CORIANDER PESTO AND PRAWN PASTA

Steps:

• Bring a large pan of salted water to the boil and cook fettuccini according to packet instructions; drain and set aside, reserving ½ cup of cooking liquid.
• Meanwhile, coarsely chop the stems, leaves and root of the coriander and place into the bowl of a food processor, along with the garlic, nuts and lime juice. Process until broken down and smooth.
• While the motor is running, slowly drizzle in oil. Mixture should become a smooth, creamy sauce; season with salt and pepper.
• Remove a third of the coriander pesto and stir through the prawns. Cook prawns in a non-stick pan for 1-2 minutes or until just cooked through and remove.
• Pour cream into pan and heat through gently. Stir in remaining coriander pesto and adjust seasoning. Return prawns to pan and heat through.
• Pour coriander pesto sauce and prawns over pasta and toss to mix evenly. Stir in some of the pasta cooking water if sauce is too thick and serve immediately.

CREAMY SHRIMP PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
• Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

GARLIC PRAWN PASTA

Steps:

• Peel the prawns and cut them in half lengthways.
• Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm.
• Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden.
• Add the prawns and cook, stirring, for 2‐3 minutes or until the prawns are tender.
• Add the pasta, lemon juice, parsley and reserved pasta water.
• Season with sea salt and freshly cracked black pepper and toss to combine.

CREAMY LINGUINE WITH PRAWNS

Steps:

• Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
• Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.