Tonight’s
dinner, Garlic Chilli Prawn Pasta, was a birthday request from husband. He asks
for this dish often and I don’t know why I avoid it, maybe because it’s not
really kid-friendly so the thought of having to make two meals is not appealing.
But since we were on holidays and it was his birthday I thought I would relent.
(Such a nice wife aren’t I?!) It is really quick and easy, the longest part
being the peeling of the prawns. Of course aesthetically prawns look better with
the tails on but to be honest I can’t stand having to pull the tails off whilst
attempting to eat pasta, who can be bothered? If you can find some quality
local prawns already peeled this would expedite the process even more.
I would
recommend cooking this after the kids have gone to sleep so you can actually
enjoy it rather than scoffing it down amongst yelling and the throwing of food.
Even amidst tantrums and the constant barrage of “More yum-yum!” and “I want
to watch Bolt!” we still managed to enjoy it!
I can’t claim
ownership of this recipe I found it on Taste.com.au
but I have included it below for you anyway.
I made a
sugar-free brownie for his birthday cake since I didn’t have any cooking
appliances to rely on at the holiday house and even though I did have one
failed attempt at icing the back up sugar-free chocolate ganache worked a
treat! I will post this recipe on the blog soon!
Garlic Chilli Prawn Pasta
Ingredients
- 200g
dried angel hair pasta (I used
spaghettini instead)
- 1/3
cup extra virgin olive oil
- 4
garlic cloves, crushed
- 1
teaspoon dried chilli flakes (I only
used ¼ tsp for two people, adjust to your taste)
- 1
teaspoon sea salt
- 400g
peeled, tails intact, medium green prawns
- 1/4
cup lemon juice
- 1/4
cup finely chopped fresh flat-leaf parsley leaves
- Extra
virgin olive oil, to serve
Method
- Cook
pasta in a large saucepan of boiling, salted water following packet
directions until tender. Drain. Cover to keep warm.
- Meanwhile,
heat oil in a large, deep frying pan over medium-high heat. Add garlic,
chilli and salt. Cook, stirring, for 1 to 2 minutes or until fragrant. Add
prawns. Cook, stirring, for 3 to 4 minutes or until prawns turn pink and
are almost cooked through.
- Add
pasta, lemon juice and parsley to pan. Cook, tossing, for 1 minute or
until combined and prawns are cooked through. Serve drizzled with oil.
(Recipe from Taste.com.au)
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