04 Jan Spaghetti with Creamy Prawn Sauce
Spaghetti with Creamy Prawn Sauce
4 January 2023
PREP. TIME: 10 MIN - COOK TIME: 10 - 15 mins - SERVES: 4
Dianne Seed rates this as one of the top 100 pasta sauces in her book of the same name. Her Italian recipe uses scampi; medium size giant or King prawns suffice as do Dublin Bay prawns.
This impressive dish is quick and easy to make, looks fantastic and is perfectly delicious to eat.
To take the stress out of getting this all done in time - Less confident cooks might like to make the sauce before cooking the spaghetti. You then simply add the near cooked pasta to the reheated sauce, carefully coating each strand of pasta with the sauce, and serve at once.
350 g spaghetti
40 ml extra virgin olive oil
12 medium sized, unshelled, raw, giant or king prawns
1 glass white wine
300 ml double cream
Salt and Black Pepper
Chopping board and kitchen knife
Large pot for pasta
Large frypan - must be big enough to toss the pasta in the sauce
Metal stirring spoon
Metal tongs or Spider
Step 1 - Initial Prep
Heat the serving dish and pasta plates
Bring a pot of water to the boil
Step 2 - Prepare the ingredients
While the pasta water comes to the boil - Pull off the prawn heads and wash them in cold water. Drain on kitchen towel.
Peel the tails and chop the flesh, discarding the shells
Rinse and chop the parsley.
Step 2 - Cook
Salt the boiling water with a handful of sea salt .
Add the pasta and push it into the water with tongs, toss it through the water to separate the strands.
While the pasta is cooking :
Heat the fry pan over moderate heat and cover the base with olive oil.
Add the prawn heads and the prawn meat.
Stir with a wooden spoon for a minute or two.
Add the wine and allow to evaporate.
When the wine has bubbled for several minutes, add the cream - bring to the boil and simmer for for 3 - 5 minutes.
Taste and season the sauce with salt and pepper.
There should be plenty of liquid in the pan.
Step 3 - Assembly
Set up the pan with the sauce beside the pasta pot.
Taste the pasta before the suggested cooking time on the packet.
While the pasta is still firm to the bite - but almost soft enough to eat enjoyably - remove it from the boiling water - using the tongs - transferring it directly to the sauce - a little at a time. Toss each batch of pasta through the sauce coating every strand before adding more pasta. Continue in this way until all of the pasta has been incorporated into the sauce.
Keep tossing the pasta so that it absorbs all of the sauce - there should not be a soupy pool at the bottom of the dish - keep tossing until the sauce is fully absorbed - you may be surprised to observe that with patience, that this does happen in an extra minute or two.
Step 4 - To Serve
Transfer to the heated serving dish.
Garnish with chopped parsley and serve immediately.
Recipe adapted by Elizabeth Peddey from The Top 100 Pasta Sauces, by Diane Seed
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