(This recipe was originally posted in September 2012)
I usually have most of the ingredients in my kitchen at any time so when I fancy this, I just have to nip out for some prawns. It only takes around 15 minutes to throw together, and it’s also very easy to scale up if you want to cook it for 2 or more. Although I usually like to use big fat king prawns when I am cooking, for this dish I prefer the tiny shrimp.
You could add some finely chopped chilli along with the garlic if you wish, but I prefer to let the sweetness of the prawns shine through. I like my prawns very garlicky, but Lyle tells me that he prefers a little less garlic when he has this – obviously you can play with the amount to suit your personal preference.
Garlicky Prawns with Spaghetti (serves 1)
80g spaghetti or linguine
Half a clove of garlic, thinly sliced
100g small cooked prawns (about half a small pack)
Salt and freshly ground black pepper
Flat leaf parsley, chopped
First put your pasta on to cook in a large pan of salted, boiling water. I used linguine in the picture above, either that or spaghetti is absolutely fine.
While that is cooking, melt the butter in a small frying pan over a medium heat. Gently cook the garlic until it is softened, but don’t let the butter or the garlic start to brown.
Drain the prawns in a sieve, and then add to the pan to warm through, stirring into the garlicky butter.
When the pasta is cooked, remove some of the cooking water in a small cup, and then drain the pasta. Return it to the cooking pan and then mix in the buttery prawns, adding a spoonful or so of the pasta water.
Serve in a warmed dish and scatter with chopped parsley. I was always told that you should not add parmesan to fish dishes, but I think that is very much a matter of personal taste.
I’m linking this recipe up with Tasty Tuesdays over at Honest Mum: