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Fantastic prawn pasta |

Prawn pasta

This is another of those very easy and OH so tasty pasta recipes that you can whip up in 20 minutes from start to finish. I love prawns and shrimps or almost anything seafood and this is one of my favourites. It does have wine in it but you can substitute the wine with verjuice for a non alcoholic version. It’s really simple to make and a perfect pasta recipe to serve at a dinner party or a summer lunch. (3 people)

What you need

Olive oil
1 onion finely chopped
2 teaspoons crushed garlic
Pinch paprika (about 1/4 teaspoon)
750g queen prawns shelled
120g butter (I know its a lot but it makes all the difference)
1/2 cup white wine or verjuice
Palm of chopped fresh parsley (about 3 tablespoons)
250g spaghetti
Salt and pepper

The process

Cook your pasta in a large pot of salted boiling water.

In a pan over a medium to hot heat add a good splash of olive oil or about 2 tablespoons. Add the onions and saute for about 3 minutes until they are starting to go transparent. Now add the garlic and paprika, stir and saute for another 1 minute being careful not to brown the garlic.

Add the prawns and toss them around for 2 minutes to cook a little, then add the butter and wine, cook until the butter has melted, add the parsley, season with salt and pepper and allow to simmer for another 2 minutes or so until the prawns have turned a nice pink and are cooked through. The sauce should thicken a little and become glossy.

Drain you pasta, place in a large serving bowl with the shrimp sauce poured over the top.

Serve this incredibly delicious prawn pasta with a simple green salad and crusty bread.

The recipe is a bit difficult to simply double up but if you are having a 6 people or so I would suggest you make the sauce in two separate pans, it just seems to work out better.

Enjoy it folks. At GraysOnline we’ve taken all the hard work out of choosing the perfect bottle of wine


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27 Responses to “Fantastic prawn pasta”

  1. Sam says:

    Hi Graham

    Need to make supper for 5-6 could i just double and add mussel meat with some cream…..?

    🙂

    Regards
    Sam

  2. Belinda says:

    I made this last night Graham and it was a 1000 magnifiqueos (my sons words. I used white grapetizer instead of the wine but using all the butter made it all the more delish.definately not for the weightwatchers. Using butter instead of margerine really makes a big difference in the taste. Thank you Graham

  3. Catherine says:

    Hi Graham, tried and loved this dish, so easy to make. I added a bit of cream to the sauce delish!!!!!!!! You are my new best friend

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