Sunday, 2 February 2014

Renew the Menu: Garlic Chilli Prawn Pasta


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

  1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Cover to keep warm.
  2. 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.
  3. 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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