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
Hi Graham, I guess u forgot to say we must first unshell the prawns, haha. It should have been common sense on my part but here i was frying the prawns with their shells still on, teehee. This was a very nice dish though.
Haha, could have made for an interesting finger licking pasta 🙂 It does say shelled prawns in the ingredients though! Have a lekker day G
This is an absolute must try, it has become a firm favorite in our house hold. what a delicious pasta.
Graham I am looking for a nice creamy sauce to go with tortellini> I used to buy a dish called tortellini Bosciola at at take away in Durban called Spiga Dora many years ago. Any ideas for me.
Great stuff Leigh-Anne, gotta be one of my faves as well. I have not made a basciola sauce before but after a search or two came across this one that looks fabulous.
http://www.taste.com.au/recipes/20698/tortellini+boscaiola
Happy days G
Hi Graham
is there is substitute for the wine? As I do not use alcohol at all.
THanks
Hi Tasnim, The best substitute for wine is verjuice which is available from most Woolworths and good deli’s. I do sometimes use stock with a teaspoon or 2 of vinegar in it as well but verjuice is the answer. Happy days G
thanks graham. ill try the stock and vinegar option.
hi graham
i absolutely love this recipe. its quick and delicious.
rovania maistry
So gald you enjoyed it rovania, delicious days 😉 G
Hi Graham
Never had the chance to make this one but going to try soon, just want to find out what make and type of white wine do you recommend for this dish.
Thanks again for the awesome receipes.
Best site ever.
Sharon
Hi Sharon, I use whatever white wine I have in the fridge which is usually a Mulderbosch Sauvignon blanc or a Fat Bastard Sauvignon blanc so you go to town, use your favourite wine. Have a lekker evening and sorry for the late reply G
Was really excited to make the dish, but i rarely cook…. Checkers did not have Prawns so i bought shrimp…. what a horrible smell in the kitchen, still trying to get it out. Got cooked pasta and all the other ingredients…. 🙁 Back to take aways.
Aw no, don’t give up that easily… try to find a fish monger and use fresh prawns, it will make a huge difference. The peeled and frozen prawns tend to go mushy very quickly. A fish monger will clean them for you as well! Cheers for now G
I have a question that i was hoping you could maybe help me with.
I have 1 of those pasta making machines now the recipe i have for a pasta dough is 6 eggs and 3 cups cake flour, and then i start the process of rolling it through the machine from the widest setting till number 1 which is the thinnest, now the problem is firstly every time i get to number 1 it starts to stick even if i put flour on the rollers and dough? secondly once i have eventually got a few rolled out and i put i through the cutting side or even just leave it in pasta sheets once it has dried it just breaks to peices when i try to handle it.
Is it something i’m doing wrong?
am i using too much flour for dusting?
Could it be my recipe, shouldnt i need to add some oil to it, if so then how much?
Hi Vicky, first off you don’t need to go all the way to level 1, if you are having an issue with it stop at 2 or even 3 and fresh home made pasta can be cooked the moment it comes off the cutter and is in fact the best time to cook it. It will take less that 3 minutes to cook and the taste is amazing. Unless you specifically want to dry it out, just cook it then and there. If the dough recipe came with the machine it should be a good one but the other thing is the flour you use and the most important ingredient of pasta, use a semolina flour and ensure the eggs are very fresh.
Stop at an Italian deli to get the right flour to make pasta.
Have a lekker weekend
G
thanks so much wil try that!
wow that looks AMAZING! mmmmm:)
Give it a go Vicky… you won’t regret it. Have a fabulous weekend G
Butter and white wine, the pasta sauce of champions!
Hi Graham
You are such a star, thanks Graham for speedy response and the website.
I think this is just what I am looking for.
thanks again.
Sharon
You are welcome Sharon, enjoy your feast G
Hi Graham
New to this wonderful site, thanks so much for the great recepies.
I’d like to find out if anyone knows.
The Ocean basket has a lemon sauce that is served with their grilled calamari etc.
To me it could be just lemon juice, butter and cream, does anyone know if something else is added. It really nice but I’d like to know if I am missing out on something I must add.
Thanks again.
Sharon
Hi Sharon, Ocean basket have their sauce on a website below, probably the same as the sauce they use on their Calamari. Enjoy it G
100 ml butter
50 ml lemon juice
garlic to taste
salt & peper to taste
dash of cream
maizena to thicken
http://www.oceanbasket.co.za/pages/chefs_kitchen/categories/view_recipe/recipe/185.htm