Garlic Prawn Pasta
From the sea to thee.
Ingredients
- 400 g mafaldine pasta
- 5-6 large prawns per person, depends on size
- 1 onion, chopped
- 4 cloves garlic, chopped
- ½ cup white wine
- ⅔ cup thickened cream
- ½-1 tsp chilli flakes, depending on how hot you like it
- herbs - parsley or thyme
- salt, pepper
- prosciutto, crisped in oven prior to garnish
- parmesan if you want. Some people say no parmesan with seafood, but I think a little is added to the pasta is ok
Instructions
Pre-preparation
- Decide whether you want to shell and devein all the prawns, or leave some deveined but with shell and head intact for presentation. Any left with shell on will need to be cooked in a second pan. Preparing and storing the prawns in advance makes life easier (links above).
- Crisp prosciutto in oven if using.
Pasta and onions/garlic:
- Cook pasta according to directions and drain, leaving half a cup of pasta water.
- Meantime, in large, deep frying pan, fry onion in olive oil, add garlic and chilli flakes.
When pasta is nearly done or draining:
- Throw a splash of wine into the frying pan with the onions and garlic, and then the shelled prawns in one layer. Allow to go pink on one side (approx 2 mins, depending on size of prawn) then turn. Add remainder white wine so prawns finish in wine. Prawns are done when no longer opaque and pink on both sides. Take care not to overcook.
- Meantime in a separate non-stick frying pan, cook the unshelled prawns in a tiny bit of olive oil one side at a time until pink (2-3 minutes a side).
Working fast, combine pasta and prawns in frying pan:
- Throw the drained pasta and into the pan with the onions, garlic and prawns. Add cream and stir gently so pasta is coated in the sauce. Add a little of the reserved pasta water until sauce thickens to desired texture if necessary.
- Season well and add lots of herbs.
- For presentation, serve decorated with cooked unshelled prawns and crispy prosciutto.