I love that this massive bag of Frozen de-shelled prawns from Food Lover’s Market has gone so far, that I’ve had to find new dishes to use them in. Today’s featured dish, inspired by a recipe on Taste.com.au is super quick and you can very easily change up the ingredients to suit your pantry and taste preferences, just like I did. I didn’t have linguini, so I swapped it for tagliatelle. I didn’t have large green king prawns (like – who does?), so I substituted with left over frozen prawns. There are so many ways like this to transform a gourmet, potentially expensive dish into a cheaper, but equally as tasty one.
I also discovered a new way to use rocket in this dish. Forget using whole leaves – chopping them up finely and tossing them in with the pasta adds a whole new taste dimension. Instead of having to pick out stems or munch on large, overpoweringly peppery pieces all in one mouthful, you get these tiny little pops of peppery goodness mixed in with that punch of lemon and hit of chilli. I hope you enjoy it as much as we did!
- 2 servings of tagliatelle pasta
- Olive oil
- 5 cloves garlic (some thinly sliced, some chopped)
- ¼ dried chilli with (if you like it hot) or without seeds
- 1 tsp. finely grated lemon zest
- Ina Paarman’s Chilli Garlic Salt
- Ina Paarman’s Pasta Spice
- 2 servings worth of prawns (defrosted, deshelled & deveined)
- ¼ cup Nederburg Stein (or any other semi-sweet wine)
- 1 TBSP lemon juice (from a fresh lemon if possible)
- 1 bunch rocket (stems removed and finely chopped)
- Cook the tagliatelle to your liking in boiling water with some salt & olive oil. Drain & return to the pot. Set aside.
- Meanwhile, heat some butter and olive oil in a large frying pan on medium heat.
- Add the garlic, chilli, lemon zest and chilli garlic salt and cook for about 1 min.
- Turn up to medium high heat and add prawns. Stir occasionally while the prawns cook through and brown nicely on all sides. Remember not to undercook or overcook prawns. I always choose a large test prawn from the pan, cut it down the middle and make sure it’s white in the centre, not translucent.
- Add white wine and simmer on medium heat until reduced by half. Mix in some pasta spice. Remove from heat.
- Pour the pan of prawn mixture onto the pasta, with the lemon juice, some olive oil & the rocket. Toss until well combined.
- Split the mixture into two bowls and crack some black pepper over the top.
- Serve & enjoy!