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- Pasta types
Once you make this wonderful pasta, it will soon become a firm favourite. Penne and prawns are tossed in a wine glaze and served with Parmesan.
14 people made this
- 450g penne pasta
- 1 tablespoon extra-virgin olive oil
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 475ml fish stock
- 475ml dry white wine
- 4 tablespoons dry vermouth
- 900g large prawns, peeled
- 115g unsalted butter
- 60g Italian flat leaf parsley, chopped
- 80g grated Parmesan cheese
- freshly ground black pepper to taste
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Bring a large pot of lightly salted water to the boil. Stir in penne pasta, cook for 8 to 10 minutes or until al dente. Drain.
- Meanwhile, heat the oil in a large frying pan over medium heat and saute the shallot and garlic until tender. Pour in the fish stock, white wine and vermouth. Simmer 15 minutes or until reduced to a thick golden glaze.
- Place the prawns and butter into the frying pan. Cover and cook 5 minutes over low heat, until prawns are opaque.
- Mix the cooked penne into the frying pan and gently toss with the prawns and glaze. Top with parsley, Parmesan cheese and pepper to serve.
Reviews & ratingsAverage global rating:(15)
Reviews in English (13)
This was SUPERB! We used 2-3 times the garlic and shallots that were called for. The reduction took a bit longer since we were being careful not to scorch the garlic- maybe up to 40 minutes total. We also used close to a full pound of pasta. This dish had a wonderful flavor and we all loved it. This was an instant favorite!-11 May 2006
My family loved this recipe. It really was delicious. You do need to allow the wine mixture to reduce to almost nothing before adding the butter and shrimp. As good or better than what you get in a restaurant!-25 Aug 2005
by Eileen Lee
This was outstanding. My reduction never really became a "thick golden glaze" as described in the recipe, but I still thought it was delicious. My only change was to use chicken stock instead of fish stock.-17 May 2005
Oil and Garlic Pasta (with prawns)
This easy pasta dish is another meal that we often cook when we do not have any fresh food in the fridge or pantry. The ingredients for this olive oil and garlic pasta are part of our basic list of ingredient essentials, and hence all available in the kitchen.
Also, this easy meal can be ready in 15 minutes, which makes it perfect for a mid-week evening meal, when time is of the essence.
In some ways, this fantastic meal combines the brilliance of the Spanish tapas with their spanish prawns with the flexibility of the Italians with their wonderful invention of pasta, which can be enjoyed in so many ways.
Garlic Olive Oil Pasta
Olive oil must be one of the greatest cooking ingredients of all time. It is used extensively in much Mediterranean cooking, especially in countries like Greece, Turkey, Spain and Italy. It is then not really surprising that it should turn up in a recipe which is a mixture of Spanish/Italian cooking.
The recipe is very similar to my Spanish prawns recipe, but with smaller prawns and including pasta.
The important thing is to ensure that you do not burn the garlic or you may ruin the taste. Cooking the garlic in the oil infuses the oil with the taste of garlic, which is just divine.
I have used frozen cooked North Atlantic prawns from Aldi in this recipe, as they are quick to de-frost and to cook, and safer to eat (and we do not have fresh ones available here where we live).
The addition of a spicy red pepper (I used a Serenade Chilli in this, but you could use a Jalapeno or something else if you prefer) just adds a bit of kick and colour to the recipe.
I hope you enjoy this quick and easy pasta dish, and look forward to hearing how you get on in the comments section below!
Prawns and Parmesan pasta recipe - Recipes
Garlic Linguine Pasta with Prawns
Simple to make and taste deliscious
I shot this video near where I live in Mt Martha Australia, it’s a beautiful reserve named The Briars full of birdlife and Australian native animals. Linguine is a similar pasta to the fettuccine only narrower in width which originated in the Liguria region of Italy. This recipe is made with prawns or shrimps and is relatively quick to make. I used fresh or soft pasta, but you can also use dry, it will just take 10 minutes longer. Use lot’s of parsley and don’t skimp on the butter.
- 10oz - 300g Linguini pasta 10-12 prawns (shrimps) 4 garlic cloves 1 chilli 1 lemon 1/3 bunch of Italian parsley 1 cup of white wine ½ cup Parmesan cheese 3 tbsp – 40g butter 4 tbsp olive oil Salt and Pepper
Fill a large pot of water and bring to the boil. Add salt once boiling.
Wash, remove stalks and chop the parsley finely, keep aside. Remove the stalk from the chili, split in half, scrape away the seeds. Slice lengthwise in two or three, then chop finely, keep aside. Ensure your prawns (shrimps) are gutted and cleaned. Leave the tails on if any.
Place a large pan on high heat, add olive oil, chili and mince or grate the garlic. Lightly sweat for 30 seconds, add the prawns and caramelise each side. Deglaze with white wine, add grated zest of one whole lemon. Season with salt and pepper. Turn heat to very low.
Place your linguine pasta into the water. Loosen properly and cook as per directions on pack. I used soft fresh pasta that only takes 4 minutes. Cook one less minute as it will finish the last minute in the pan.
Add Parmesan cheese to your prawns (shrimps), add the butter and mix well until butter is melted. Add the chopped parsley, mix or toss until evenly distributed and serve immediately. Arrange the prawns on the outside of the pasta.
1. Add all the ingredients for the pretend fancy sauce to a saucepan and place over low heat. Simmer for about 20 minutes while you prepare everything else. It's important to keep the heat low so that the cream doesn't split while cooking. If it does happen to split, don't panic, just strain through a strainer and any curdled bits will be captured.
2. Bring a pot of water to the boil. Add the pasta and cook until al dente, between 3-5 minutes.
3. While the pasta is cooking, place a frypan over high heat. Add the butter and olive oil and once foaming, add the shallot, garlic and chopped prawn meat and cook, stirring with a wooden spoon, for about 30 seconds then add the zucchini stems, if using, and cook for another 30-45 seconds or until the prawn meat has cooked through.
4. Strain the pasta and add to the frying pan and use tongs to turn and mix through. Gently pour over the pretend fancy sauce, using tongs, again, to move the pasta around the frying pan so it is coated in the sauce. Add the fresh herbs and lemon zest and toss with tongs before adding to serving bowls. Season and top with additional shaved parmesan and serve.
Find more of Katrina Meynink's recipes in the Good Food New Classics cookbook.
Well sleep has improved after my last post. Straight down for a nap and straight down at bedtime and not a peep from him until 5:45am (then chatting to himself for a good 15 minutes before getting us up.) It's hard to explain to non parents that this is good!
He's really into his prawns right now, if I give him anything with prawns in, he goes straight for those and then only when they're done will he move on to something else. Unfortunately this led to him shoving four king prawns in his mouth and almost choking with his enthusiasm!
Anyway, I may scale back the size of prawns or perhaps chop them up a little but I'm definitely giving them to him again, it's a hit through and through!
Creamy Prawn Pasta - serves one toddler
Heaped dsp full fat cream cheese
Approx 20g grana padano (or parmesan or vintage cheddar)
8-10 Cooked prawns (or more depending on size) thawed if frozen
A large floret of broccoli
A few fresh chives, chopped (I used garlic chives)
Fresh parsley, chopped
Pasta (as much as your little one likes, I never weigh it but a full handful does the job)
Cook the pasta as per pack instructions. Heat a frying pan and gently melt the cream cheese with a couple of tbsp water from the cooking pasta, add the grana padano and melt in. Keep an eye on it as it can catch on the side of the pan. Add more water from the cooking pasta if it needs thinning. As the cheese is melting, cut up the broccoli into very small pieces and add to the cooking pasta when there's 5 mins left on the timer. Add the prawns into the melted cheeses and warm through for approx 2 minutes or until heated through. Add the herbs and take off the heat until the pasta is cooked. When the pasta and broccoli is cooked, drain it and pour it into the sauce and mix in.
Heritage Egg Pasta with Prawns
5 ounces fresh egg pasta
1 teaspoon minced shallot
5 ounces wild prawns
½ cup julienned fennel
3 tablespoons fresh-sliced Cremini mushrooms
3 ounces pre-cooked Italian sausage
½ cup white wine
½ cup heavy cream
½ teaspoon chili flakes
Salt and pepper, to taste
¼ cup grated parmesan
Garnish: fresh parsley and parmesan
Cook the pasta and set aside. In a large saute pan, cook the garlic and shallots over medium heat until tender. Add prawns, fennel, mushrooms and sausage. Saute for 30 seconds. Add in the white wine and cook until the prawns are slightly pink and fennel is tender. Add the heavy cream and allow to simmer for 2 minutes.
Add in fresh pasta and cook until the pasta is warm, then add chili flakes and salt/pepper to taste. Sprinkle and mix in parmesan right at the end to bind the pasta and liquids together. Garnish with fresh chopped parsley and more grated parmesan.
- 1 (12 ounce) package angel hair pasta
- 2 ½ tablespoons butter, divided
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup heavy cream
- 1 ½ tablespoons pesto
- 1 ½ tablespoons chopped fresh parsley
- 3 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons salt, divided
- ½ teaspoon ground white pepper
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- ½ (16 ounce) package frozen broccoli florets, thawed
- 1 pound jumbo shrimp, peeled and deveined
- 3 cloves garlic, minced
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
In a large bowl, toss pasta, shrimp and broccoli pour sauce over and serve.
- Chorizo &ndash use a good quality, fresh chorizo sausage from a deli where possible. Otherwise, you can find chorizo at most supermarkets.
- Prawns/shrimp &ndash fresh or frozen green (raw) prawns are best here, to avoid over-cooking. Keep the tails on or take them off, depending on your presentation preference! The tails add a nice touch in the finished pasta, but can be fiddly to remove while eating.
- Parmesan cheese &ndash use a fresh block of parmesan cheese and grate it over the top of the pasta when ready to serve. Pre-packaged grated parmesan won&rsquot taste the same and doesn&rsquot melt as nicely.
- Chilli &ndash the chilli flakes in this recipe are optional. They can be left out entirely for a milder dish, or added to suit your taste.
Garlic Butter Shrimp Pasta
With the cold weather upon us, it’s all about staying in with your sweatpants and cooking up some major comfort food. Although I should mention it’s pushing 80 degrees F out here in Southern California and I’m still walking around in shorts and flip flops.
Still, that’s not stopping me from indulging in the ultimate kind of comfort food and throwing a shrimp and pasta party with Eat Shrimp and Calphalon. And with the help of Calphalon’s Contemporary Nonstick 3.5 qt. Pour and Strain Sauce Pan and Stainless Steel Utensils Silicone Tipped Tongs, this dish will come together in just 20 minutes from start to finish.
All you have to do is boil up some pasta and saute your shrimp in a pool of garlic-butter-herb goodness. Once that’s ready, just toss in your pasta and some fresh greens. That’s it. It’s easy, quick, and comforting in any kind of weather!
You can follow Eat Shrimp on Facebook and Pinterest for more shrimp recipe inspiration!
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