Prawns Pasta
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Prawns Pasta
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 100 grams pistachio nuts half cup
- 4 tbsp extra virgin olive oil EVOO
- 200 grams Raw prawns (shrimps) 2 cups. without the tail
- garlic clove finely chopped
- generous handful of chopped parsley
- Sprinkle of salt
- 1 Large piece of glazed lemon rind
- 5 L water
- 300 grams Tagliatelle pasta 10oz
- Wild fennel/fennel leaves if available
Instructions
- Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
- Slice lemon rind into thin strips and then smaller pieces and put to the side.
- Boil 5L of water in a large pot.
- Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
- Cook garlic until it begins to golden then add the prawns.
- Cook the prawns (shrimps) until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
- Keep this simmering until the prawns turn a much stronger shade of orange.
- Once the prawns are cooked, add the pistachio pesto and stir it through really well.
- Let the prawns simmer in the pistachio pesto at a low heat for approx. 10 minutes.
- Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don’t overcook it!).
- Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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