Garlic And Chill Prawn Pasta Recipes

CREAMY GARLIC PRAWN PASTA

Creamy Garlic Prawn Pasta image

Recipe VIDEO above. Pasta tossed with a garlic infused creamy sauce and plump, juicy prawns! (Shrimp) This pasta version of Creamy Garlic Prawns is a quick meal you'll get on the table in 20 minutes, this is luscious but it's not too rich. The key is to emulsify the sauce (i.e. thicken it) by tossing the pasta in the sauce just before serving - this is the proper Italian way to make pasta. Serves 3 very hungry people or 4 normal servings.

Provided by Nagi

Categories Main

Time 20m

Number Of Ingredients 11

Ingredients

8 oz / 250g fettuccine (, or other long strand pasta of choice)
30 g / 2 tbsp butter (, separated)
300 g / 10 oz small peeled prawns / shrimp, raw ((Note 1))
3 garlic cloves (, minced)
1/4 cup / 65 ml dry white wine ((Note 2 for sub))
1 cup / 250 ml heavy / thickened cream ((Note 3))
1/2 cup / 125 ml chicken broth ((or fish or vegetable broth), preferably low sodium)
3/4 cup / 50 g finely grated parmesan cheese (1.5 oz) ((freshly grated) (Note 4))
2 tbsp finely chopped parsley
Black pepper
Parmesan (, for serving)

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.

Nutrition Facts : ServingSize 286 g, Calories 514 kcal

GARLIC AND CHILL PRAWN PASTA

Garlic and chill prawn pasta image

My favourite dish in the whole world, this is so comforting and delicious

Provided by em_macaussie

Time 12m

Yield Serves 2

Number Of Ingredients 10

Ingredients

160g Spaghetti
1 cup cherry tomatoes
2 cloves garlic, chopped
2 tsp capers
200g prawns
Zest and juice of 1 lemon
1 small red chilli
1 knob parmesan cheese
Handful fresh basil
Olive oil

Steps:

Boil a kettle and pour water into a large pot over a high temperature. Add a good pinch of salt and add your pasta. While the pasta is cooking, heat your olive oil in a large pan. Throw in your cherry tomatoes and cook for three minutes stirring constantly. Add your prawns, garlic, chilli, lemon zest, half of your lemon juice and the capers. Cook until prawns have turned a lovely orange colour.
When your pasta is aldenté, take it straight from the pot using tongs and add it to the pan with the prawns and tomatoes. Lower the heat of the pan so it stays warm but will not burn the ingredients while you toss it all together with the remainder or the lemon juice and a good lug of olive oil.
Serve with torn basil leaves and freshly grated parmesan.

PRAWN PASTA WITH GARLIC AND CHILLI

Prawn Pasta With Garlic and Chilli image

Didn't have much in the cupboards last night, so I flung this together. It turned out very tasty. Will definitely cook again. I like to keep the Parmesan quite chunky so that it melts a little, but still has texture.

Provided by Snowbunny Andorra

Categories One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

200 g linguine
100 ml olive oil
3 large garlic cloves, chopped
40 g cured ham, sliced
2 small red chilies, finely chopped
200 ml white wine
400 g raw prawns
1 small handful fresh basil, chopped
25 g fresh parmesan cheese, sliced
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Bring a large pan of well-salted oil to the boil. Add the pasta and cook until al dente.
Meanwhile, put the olive oil, garlic and chilli in a saute pan and heat slowly until it just starts to sizzle. This ensures that the oil gets infused with the garlic and chilli flavour, rather than just burning.
Add the wine to the pan and reduce the heat. Reduce slightly.
In a separate pan, dry-fry the cured ham until crispy (or do it under the grill).
Just before the pasta is ready, add the prawns to the garlic and chilli mix and stir until pink.
Drain the linguine, reserving a little of the water and add the pasta to the prawn mix. Stir well to coat. If necessary, use a little of the pasta water.
Turn off the heat and stir through the basil, Parmesan and ham.
Season and serve immediately.

Nutrition Facts : Calories 1084.6, Fat 51.7, SaturatedFat 9, Cholesterol 273.4, Sodium 1643.6, Carbohydrate 85.3, Fiber 4, Sugar 6.2, Protein 50.8

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