Prawn and Pasta Recipe

Prawns are a staple in Australian cuisine, celebrated for their succulent flavor and versatility. From barbecues to gourmet meals, they hold a special place in the hearts of seafood lovers across the nation. Combining fresh Australian prawns with pasta creates a dish that’s not only flavorful but also perfect for any occasion — whether it’s a quick weekday dinner or a weekend indulgence. This recipe is designed to be quick, delightful, and packed with rich, tangy, and creamy flavors that will leave you craving more.

Ingredients Breakdown

Let’s get all the essentials ready. Remember, the fresher the ingredients, the better the taste!

Prawns

• 500g of prawns, peeled and deveined.
• Keep the tails if you want a restaurant-style look. They also add flavor when cooking.

Pasta

• 300g of your favorite pasta:
  • Linguine for a luxurious twist.
  • Penne for a hearty feel.
  • Spaghetti for a classic look.

For the Sauce

• Olive oil (2 tbsp) for richness.
• Butter (2 tbsp) to add silkiness.
• Garlic (4 cloves, finely minced).
• Cherry tomatoes (1 cup, halved) for sweetness, or sundried tomatoes for a tangy kick.
• White wine (1/4 cup) for depth or cream (1/2 cup) for a luscious texture—or use both for the ultimate indulgence.
• Chili flakes (1/2 tsp) for a slight heat.
• Parsley (2 tbsp, chopped) for a fresh finish.

Finishing Touches

• Parmesan cheese (freshly grated) to enhance the creaminess.
• Lemon zest and juice to brighten the flavors.
• Salt and pepper to season perfectly.

Step-by-Step Recipe Instructions

Step 1: Prepping Like a Chef

Good prep is the secret to stress-free cooking.

1. Cleaning Prawns:
   • Peel and devein the prawns. Rinse under cold water.
   • Pat them dry with paper towels to ensure they sear properly (wet prawns will steam, not sear).
2. Boiling Pasta:
   • Use a large pot with plenty of water. Add a generous pinch of salt (it should taste like seawater).
   • Cook pasta 1 minute less than package instructions to keep it al dente.
   • Save 1 cup of pasta water before draining.
3. Chopping and Mincing:
   • Garlic should be minced finely (no big chunks).
   • Halve the cherry tomatoes evenly for uniform cooking.
   • Zest and juice the lemon beforehand for easy access during cooking.

Step 2: Cooking the Prawns

Here’s how to perfectly cook prawns without overdoing it:

1. Heat a large skillet over medium-high heat.
2. Add 1 tbsp olive oil and 1 tbsp butter. Allow the butter to melt completely and bubble slightly.
3. Place the prawns in a single layer (don’t overcrowd the pan). Cook for 2 minutes per side until they turn pink and curl slightly.
   • Tip: Avoid stirring too much; let them sear for a nice crust.
4. Remove the prawns and set aside on a plate.

Step 3: Building the Sauce

The sauce is the heart of the dish, so take your time with this step.

1. In the same skillet, reduce heat to medium and add the remaining butter and olive oil.
2. Add the minced garlic and cook for 30 seconds to 1 minute. Stir constantly to prevent burning (burnt garlic can ruin the dish).
3. Toss in the halved cherry tomatoes. Cook for 3-5 minutes until they soften and release their juices.
   • Optional: Add a pinch of sugar if the tomatoes are too tangy.
4. Pour in the white wine and simmer for 1-2 minutes to let the alcohol evaporate.
5. Stir in the cream and chili flakes. Let the sauce simmer gently for 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 4: Combining Everything

Now it’s time to bring the dish together!

1. Add the cooked prawns back into the skillet. Toss gently to coat them in the sauce.
2. Add the cooked pasta and mix well. Use reserved pasta water (a few tablespoons at a time) to loosen the sauce if it’s too thick.
3. Toss until everything is evenly coated and the pasta absorbs some of the sauce, about 1-2 minutes.

Step 5: Plating and Serving

The way you plate this dish can make it feel even more special.

1. Use tongs to twirl the pasta into neat portions on each plate.
2. Spoon prawns and sauce over the pasta.
3. Garnish with freshly chopped parsley, lemon zest, and grated parmesan.
4. Add a wedge of lemon on the side for an extra zesty kick.

Tips for Perfect Prawn and Pasta

• Flame Range: Use medium-high heat for sautéing prawns and medium heat for the sauce to prevent burning.
• Enhance Flavor: Add a teaspoon of prawn stock (made from shells) to the sauce for extra depth.
• Avoid Overcooking: Remove prawns from heat as soon as they turn opaque to keep them tender.
• Pasta Water Magic: Reserved pasta water helps bind the sauce to the pasta due to its starchy content.
• Substitutions: Use coconut cream or almond milk for a dairy-free version, or replace white wine with chicken stock.

Pairing Suggestions

• Wine: Pair with a crisp Australian Sauvignon Blanc or Chardonnay.
• Sides: Garlic bread, bruschetta, or a light arugula salad with balsamic dressing.

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Closing Thoughts

This prawn and pasta recipe is a delicious way to showcase the best of Australian produce. It’s quick, flavorful, and endlessly adaptable to suit your preferences. Give it a try and enjoy the rich, creamy, and tangy flavors of this seafood delight. Don’t forget to share your variations and experiences in the comments — we’d love to hear from you!

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Frequently Asked Questions

• Can frozen prawns be used? Yes, frozen prawns can be a convenient alternative. Thaw them thoroughly before cooking to achieve the best results.
• What pasta works best for this recipe? Linguine or spaghetti works beautifully, but penne can also be used for a chunkier bite.
• How to store leftovers? Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of water or cream to refresh the sauce.