Shrimp / Prawn Pasta with Lemon
Using the prawn / shrimp heads and shells to make a quick stock (which is used as the sauce) takes this pasta to the next level. The pasta has a thick glossy coating from the "emulsification" of the starchy water and oil in pan combined with the rich, deep flavour of the prawn sauce.
Nutrition Facts
Ingredients
Instructions
Peel and devein the prawns, keeping the tails in tact. (Note 1)
Discard the vein and place the heads and shells in a saucepan or pot to make the stock. (Note 2)
Cut the larger prawns lengthwise in half.
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Recipe 1. This is how I peel prawns (I'm right handed): hold the prawn in your left hand and gently enclose your fingers around it so the prawn is almost straight. Break the head off with your right hand in a slight twisting motion, then gently pull it away and hopefully, the vein will be pulled out as you pull the head away from the body. If the vein breaks, just bend the prawn and the flesh will pull apart and expose the vein. Use a skewer or small sharp knife and to "hook" under the vein, pull it up then use your fingers to gently pull it out.
Then peel the shell off, leaving the tails in tact.
2. The larger the pot, the faster the stock reduces.
3. At this stage if you didn't reduce it enough, you can simmer it more until you get to the required 1 1/2 cups. If you reduced it too much, add a touch of water.
4. If the pasta packet says to cook for 8 minutes, I deduct 2 minutes so it is just before al dente. This is because the pasta finishes cooking in the sauce.
5. How to tell your prawn is cooked: A raw prawn hangs straight. A perfectly cooked prawn curls into a "C" shape. An overcooked prawn curls into an "O" shape. It's so sad when that happens!
6. I add the cherry tomatoes quite late so they are still holding their shape but are warmed through. You could add them into the pan before the pasta to soften them more. Another variation is to cook chopped tomatoes (or even crushed tomatoes) in the pan after cooking the prawns. Cook it down until thick then the pasta is extra saucy.
7. Nutrition per serving.
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Reviews from the Original Source
Tried this tonight, and it is so tasty! Going to add this recipe to the biweekly rotation! Thanks Nagi!
One of our favourite recipes! Light, flavourful and delicious!
I made this tonight for New Years Eve dinner. It was good but very mild, even though I jacked it up with more pepper flakes ( and white wine).
Very easy to put together for a super quick meal! Happy New Year everyone!
Omg this was good. Thank you for sharing
We had this delicious meal tonight. My goodness, it was FABULOUS! Thank you so much Nagi. Our youngest daughter asked to have this tonight & she actually savored it....as opposed to just gulping things down!
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