Pan Macmillan Aust
“Prawns are easy to prepare and quick to cook, making them the ideal dinner for when you
want to chill out and watch Netflix. These days, supermarket delis have some pretty awesome
stuff on offer, including garlic-marinated prawns, which I use in this recipe. In Italy, they never
add parmesan to seafood pasta dishes, so don’t tell anyone if you sprinkle some on top.” p100
Grab the following
500 g dried angel hair pasta
2 tablespoons extra-virgin olive oil
1 kg marinated garlic prawns from the deli counter
150 g (1 cup) mixed medley cherry tomatoes, halved
1 tablespoon salt flakes
½ cup finely chopped flat-leaf parsley leaves
1 baguette, sliced, to serve (optional)
Time to get cracking
Bring a large saucepan of salted water to the boil over high heat. Add the angel hair pasta, but don’t break the pasta in half as this is a big no-no in Italy. Cook the pasta according to the packet
instructions, until al dente.
While your pasta is cooking, grab a large frying pan, add the olive oil and place over medium heat. Drop in the garlic prawns and cherry tomatoes and cook, turning occasionally, for 3–4 minutes, until the prawns are pink and cooked through. Using tongs, lift the cooked pasta from the boiling water and add
it to the cooked prawns and tomatoes, along with 125 ml (½ cup) of the pasta cooking water. Sprinkle the salt over the top, add the parsley and toss together until warmed through.
Divide the pasta and prawns among bowls and serve with some sliced baguette, if you like.
But wait, there’s more!
Angel hair pasta is a thin, noodle-like pasta, but you can use other varieties, too, such as spaghetti or tagliatelle.
You can add dried chilli flakes or sliced fresh chilli to the garlic prawns. The heat takes this dish to the next level, but remember your little humans might not like the spice.
Supermarket deli counters sometimes sell different varieties of marinated prawns, so don’t be afraid to try them out.