There aren’t many things that go together as well as prawns and pasta, and this warming, delicious dish is quick and easy to make.
There’s no hassle involved, and by halving your pack of prawns, you can re-use the other half for something else…or just make the same Garlic Prawn Pasta again tomorrow—it’s that good.
Recipe shared by the Seasoned Cookery School.
- 100 grams (1 cup or 3.5 ounces) spaghetti
- 250-300 grams (0.55 to 0.66 pounds) raw fresh or frozen prawns
- 2/3 clove garlic
- 1 small onion
- 2 tablespoons butter
- 3 tablespoons cream
- 1/4 teaspoon paprika
- 1/4 cup pasta water, set aside
- To taste salt and pepper
- Splash white wine (optional)
- 1 Boil pasta in large pot, following on-pack instructions. As a rule of thumb, cook for around 10 minutes for al dente or until you can't see any white at the center of the pasta. When you drain the cooked pasta, reserve a small amount of the water to loosen the sauce later.
- 2 Finely chop the onion and garlic and add the butter to the now-empty pasta pot, along with paprika. Let this melt, but not burn, and throw in the prawns (defrosted if you're using frozen), and splash of white wine (optional). You can tell when the prawns are ready because they will turn pink.
- 3 After half a minute, add cream to the pot. Season with salt and pepper, and return pasta to the pot.
- 4 Allow all ingredients to warm through, then serve.