Prawn Pasta

Prawn Pasta recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

INGREDIENTS:

  • 6 raw green king prawns
  • 100ml Cobram Estate Classic Extra Virgin Olive Oil
  • 2 cloves garlic, finely sliced
  • Salt
  • 200g spaghetti, cook as per packet directions
  • ½ bunch parsley, finely chopped
  • 1 lemon, juiced

METHOD:

  • Separate the prawn heads from the body, add oil into a frypan and allow to heat. Once oil is hot, place prawn heads into pan, adding more oil if needed. Cook for 20 minutes or until heads have changed colour.
  • Meanwhile, remove the shell and shoot of the prawns and place meat to one side. Remove prawn heads from pan, turn the heat down add garlic and cook for 2 minutes. Slice prawn meat in half, add to pan with a pinch of salt, stir and cook for 2 minutes or until.
  • Add pre-cooked spaghetti to pan and mix to combine, add parsley and lemon juice and toss. Taste for seasoning.
  • Serve with parsley for garnish.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email