Prawn Pasta Food

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.

PRAWN PASTA

Steps:

• In a large skillet over medium heat cook onion in olive oil for 2 minutes. Add garlic, green bell pepper, celery and cook for an additional 5 minutes. Stir in tomatoes, tomato puree, dry cider, salt and pepper and bring to a boil. Add pasta, mixing in well. Cover and let simmer for 15 minutes.
• Remove lid, add prawns and cook for 5 minutes. Adjust seasoning, if necessary.
• Serve warm.

CREAMY PRAWN LINGUINE

Steps:

• I like to use a wok to make this dish, just because you can use it easily to serve up by bringing it to the table. Then everybody can help themselves to however much they want. You will also need a sieve for this recipe.
• First, defrost the prawns. I put the frozen prawns in a bowl and cover with luke warm water to defrost them.
• Then boil a pan of water and cook the pasta for 10 minutes. I always add a few drops of olive oil to the pasta when I am boiling it. When the pasta is ready, remove and drain in the sieve. Keep some pasta water in a cup in case you need to water down the sauce later.
• In the meantime prepare the garlic and other ingredients.
• Sieve the prawns until all the water has dripped off. Squeeze them by hand to remove any excess water.
• Then cover them with lemon juice. Then fry the prawns in 1 tbsp of butter in the wok, turning until they are cooked on both sides. Remove the prawns to a plate (including any liquid that may be present).
• Then fry the garlic in another tablespoon of butter in the wok for about 1 minute. Then add the wine, bring to the boil and simmer until the wine is reduced.
• Add the cream, stock and cheddar cheese. Stir until the cheese has melted and then add the parmesan and continue stirring. The sauce should start to thicken now.
• Then add the prawns (and liquid) back to the pan, followed by the linguine. Now stir well so that the pasta gets well covered by the sauce. The longer you keep stirring it the thicker the sauce will get.
• Now add the parsley and black pepper and stir until the consistency is as you want it. If you need more juice then add some of the pasta water you kept earlier.
• When it is all well mixed and the sauce is as you like it, it is ready to serve up.

PRAWN LINGUINE

Steps:

• Peel the prawns, reserving all the heads and shells. Run a knife down the back and pull out the veins. Keep 4 prawns whole, running your knife down those ones again to butterfly them. Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish.
• Put the saffron into a little bowl with a thimble of boiling water.
• Place the prawn heads and shells in a large pan on a medium heat with a lug of olive oil and fry while you peel and finely chop the onion, then add it to the pan. Cook until the onion starts to soften, stirring occasionally.
• Add the saffron with its soaking water and the anchovies. Turn the heat up, add the wine and cook it away, then add the tinned tomatoes, 1 tin's worth of water and a pinch of sea salt and black pepper. Bring to the boil, then simmer for 12 minutes.
• Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste.
• Put a large pan of salted water on to boil for the pasta. Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli. Trim and finely slice the fennel, preferably on a mandolin (use the guard!).
• You can make this with the fresh or dried pasta - if you're using fresh, cut the sheets into linguine.
• Now it's time to focus. Great pasta is all about timing and confidence - the sauce takes 4 minutes, so if using dried pasta, get that on first and start the sauce after 8 minutes; if using the fresh, cook it halfway through the sauce process - I don't want you to overcook the prawns or pasta.
• Place a large pan on a high heat and, once hot, add a good lug of olive oil, quickly followed by the garlic and chilli. After 30 seconds, toss in the whole prawns, then after another 6 seconds add the chopped prawns, cherry tomatoes and fennel, and toss again. Pour over the sauce and bring to a simmer.
• At this point, drain your cooked pasta and place it on top of the sauce. Toss again, quickly check the seasoning and divide between four bowls, followed by any leftover prawns and sauce. Top each portion with a clump of rocket, add a squeeze of lemon juice and drizzle with extra virgin olive oil. Eat it, and be proud of yourself.

SPICY CHILLI PRAWN PASTA (SHRIMP)

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.

SPECIAL PRAWN PASTA

Steps:

• Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.
• When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.

SPICY PRAWN LINGUINE

Steps:

• Heat 1 tsp oil in a large frying pan, add the shallots and fry for 2 minutes before adding the ginger, garlic and chilli flakes.
• Fry for another 2 minutes. Add the chopped tomatoes and simmer for 20 minutes until saucy.
• Cook the linguine in boiling salted water until just tender, then drain.
• Stir the parsley and the prawns into the tomato base, season well and cook until the prawns turn pink.
• Add the cooked linguine, toss and serve.

CREAMY LEMON GARLIC SHRIMP PASTA

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
• In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
• Remove from the pan and set aside.
• Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
• Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
• Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
• Serve with lemon wedges and chopped parsley.

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.