" Literally the only pasta my dad is happy to eat. This recipe magically came together one day when I was struggling to decide what to cook for dinner, and by the end of the day ended up just using ingredients from the fridge "
Garlic Prawn Pasta With Cherry Tomatoes And Rocket In A White Wine Reduction Sauce
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Recipe Intro From junax_
When cooking with wine, use wines that you would drink. The alcohol cooks out leaving only the wine's flavors behind in your meal. So choose your wines accordingly. If you don't like that type of wine? Don't cook with it. As Julia Child said, it's far better to skip using wine when cooking than "to spoil a simple dish and utterly debase a noble one."
Garlic Prawn Pasta with Cherry Tomatoes and Rocket in a White Wine Reduction Sauce
RECIPE:
Ingredients
30 garlic marinated green prawns, peeled, deveined, tails intact, (recipe below)
2 tablespoons good quality extra-virgin olive oil
1 large white onion, finely chopped
6 large cloves garlic, finely chopped
1 large red chilli, seeded, thinly sliced (deseeded if heat is not preferred)
8 flat anchovy fillets marinated in olive oil
2 tablespoons capers
1 cup dry white wine
300g cherry tomatoes
500g casarecce, cooked to al dente
Juice and rind of 1 large lemon
Small bunch of parsley, leaves picked and roughly chopped
2 cups rocket leaves
Grated Parmigiano Reggiano to serve
Method
Heat oil in a large skillet over medium-high heat. Cook prawns, turning occasionally, for 2 minutes or until opaque. Remove from pan and set aside to keep warm.
Place remaining oil in the pan, along with the onion, garlic, chilli, anchovies and capers. Sauté mixture until garlic is fragrant. Add the wine and cherry tomatoes. Bring to a boil. Reduce heat and simmer for 10 minutes or until tomatoes are slightly soft.
Toss through the cooked pasta, prawns, half of the parsley, and juice and rind of the lemon. Season with cracked black pepper.
Divide pasta amongst bowls. Top each with remaining parsley, rocket leaves and grated parmigiano reggiano. Serves 5.
For the prawns: In a large glass bowl, add 4 tablespoons of good-quality olive oil, juice of 2 lemons, 3 tablespoons of finely shopped parsley and 1 tablespoons of minced garlic. Stir to combine. Season with freshly ground black pepper. Add prawns and toss to coat. Marinate in the refrigerator for 30 minutes. Remove from the refrigerator 20 minutes prior to cooking.
Ingredients
30 garlic marinated green prawns, peeled, deveined, tails intact, (recipe below)
2 tablespoons good quality extra-virgin olive oil
1 large white onion, finely chopped
6 large cloves garlic, finely chopped
1 large red chilli, seeded, thinly sliced (deseeded if heat is not preferred)
8 flat anchovy fillets marinated in olive oil
2 tablespoons capers
1 cup dry white wine
300g cherry tomatoes
500g casarecce, cooked to al dente
Juice and rind of 1 large lemon
Small bunch of parsley, leaves picked and roughly chopped
2 cups rocket leaves
Grated Parmigiano Reggiano to serve
Method
Heat oil in a large skillet over medium-high heat. Cook prawns, turning occasionally, for 2 minutes or until opaque. Remove from pan and set aside to keep warm.
Place remaining oil in the pan, along with the onion, garlic, chilli, anchovies and capers. Sauté mixture until garlic is fragrant. Add the wine and cherry tomatoes. Bring to a boil. Reduce heat and simmer for 10 minutes or until tomatoes are slightly soft.
Toss through the cooked pasta, prawns, half of the parsley, and juice and rind of the lemon. Season with cracked black pepper.
Divide pasta amongst bowls. Top each with remaining parsley, rocket leaves and grated parmigiano reggiano. Serves 5.
For the prawns: In a large glass bowl, add 4 tablespoons of good-quality olive oil, juice of 2 lemons, 3 tablespoons of finely shopped parsley and 1 tablespoons of minced garlic. Stir to combine. Season with freshly ground black pepper. Add prawns and toss to coat. Marinate in the refrigerator for 30 minutes. Remove from the refrigerator 20 minutes prior to cooking.