Prawn pasta! I made the sauce from a shrimp head/tail reduction, cherry tomatoes and a splash of coconut milk!
Prawn pasta! I made the sauce from a shrimp head/tail reduction, cherry tomatoes and a splash of coconut milk!
by EntranceRemarkable16
2 Comments
EntranceRemarkable16
Quick recipe: 1. I deveined the shrimp, washed the heads and tails and fried them in a little butter, then added water (I didn’t have wine), and simmered it for 12-15 minutes. Added a bit of lemon zest and salt to the reduction. 2. Marinated the shrimp with salt, pepper, paprika, a squeeze of lemon juice and a bit of sugar for 30 minutes. I seared the fish on the pan with some oil and butter and kept it aside. 3. In the same pan, I added finely minced onions, finely minced garlic, chilli flakes and cherry tomatoes. Cooked it until the onions were translucent and soft and the cherry tomatoes had broken down slightly. I also added a stem of basil leaves. I seasoned it with some salt and pepper and oregano as per taste. 3. At this stage I cooked the pasta on the side according to the instructions on the package. 4. I made the sauce from a mixture of the shrimp reduction, pasta water, butter, and some coconut milk for that added creaminess (my best friend has a lactose intolerance. You can add cream but I felt like the coconut milk added a very distinct taste). 5. Added the pasta and brought the sauce to its right consistency with the addition of pasta water and shrimp reduction et voila!
2 Comments
Quick recipe:
1. I deveined the shrimp, washed the heads and tails and fried them in a little butter, then added water (I didn’t have wine), and simmered it for 12-15 minutes. Added a bit of lemon zest and salt to the reduction.
2. Marinated the shrimp with salt, pepper, paprika, a squeeze of lemon juice and a bit of sugar for 30 minutes. I seared the fish on the pan with some oil and butter and kept it aside.
3. In the same pan, I added finely minced onions, finely minced garlic, chilli flakes and cherry tomatoes. Cooked it until the onions were translucent and soft and the cherry tomatoes had broken down slightly. I also added a stem of basil leaves. I seasoned it with some salt and pepper and oregano as per taste.
3. At this stage I cooked the pasta on the side according to the instructions on the package.
4. I made the sauce from a mixture of the shrimp reduction, pasta water, butter, and some coconut milk for that added creaminess (my best friend has a lactose intolerance. You can add cream but I felt like the coconut milk added a very distinct taste).
5. Added the pasta and brought the sauce to its right consistency with the addition of pasta water and shrimp reduction et voila!
Prawnsta!