Prawn Spaghetti Pasta
Prawn Spaghetti Pasta
Serves: 2
Preparation: 30 minutes
Cooking Time: 20 minutes
Category: Fish /Pasta / Pescatarian
Plan: Best to prepare same day
Difficulty: Easy
Course: Main
Cuisine: French
Prawn Spaghetti Pasta
This is a Guest Recipe by Monica Galetti and featured on Loraine, ITV
A slightly unusual take on a pasta dish using a little known spice called Sumac, which is made from dried berries and which has a tart citrus flavour. Easily available in both supermarkets and online. Also can be used as a seasoning.
Ingredients:
- 20 uncooked shell-on king prawns (if these are unavailable, used frozen peeled prawns and also a fish stock cube for making the stock)
- 1 tbsp sumac
- 2 garlic cloves, grated
- 1 tbsp thyme leaves
- Olive oil
- 2 handfuls of spaghetti
- 120g pancetta, chopped
- 240g cream cheese
- 2 tbsp chopped chives
- Salt & pepper
Method
- Remove the heads from the prawns and set them aside. (If using fresh prawns in shells)
- Peel the prawns, leaving the tiny tail attached.
- Place the peeled prawns in a bowl and mix through the sumac, garlic, thyme leaves and 2 tablespoons olive oil. Cover, and set aside for at least 20 minutes to marinate.
- Meanwhile, place the prawn heads in a saucepan, add just enough water to cover and bring to the boil. Simmer for 5 minutes, then strain and reserve about 250ml of the stock.
- Cook the pasta in a large pan of salted boiling water according to the packet instructions.
- While the pasta is cooking, heat a large nonstock pan over a medium heat. Drizzle in a little olive oil and fry the pancetta until golden brown.
- Add the prawns and cook for 2-3 minutes.
- Stir in the cream cheese and half the reserved stock.
- Drain the pasta, add to the pan and toss through gently. Add more stock if needed.
- Take off the heat, scatter over the chives and serve with a few twists of black pepper.