Prawn Pasta Recipes

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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

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

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.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY



One-Pot Lemon Garlic Shrimp Pasta Recipe by Tasty image

This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.

Provided by Robert Broadfoot

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

8 oz linguine
2 tablespoons olive oil
8 tablespoons unsalted butter, 1 stick
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ lb large shrimp
salt, to taste
pepper, to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice

Steps:

  • In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
  • Drain and set pasta aside.
  • In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  • Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  • Add oregano and spinach, cook until wilted.
  • Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  • When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  • Enjoy!

Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams

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