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Question by MangoToes: Prawn pasta recipe ideas!?
OK, so I love prawns, and I love pasta but I seem to be limited to two dishes – prawns with chilli & garlic pasta, & prawns with tomato & creme fraiche pasta. Anyone out there got any different (but yummy!) prawn pasta recipes?
Best answer:
Answer by Crystal B
try mixing a little of everything till you get what u wont good luck
Give your answer to this question below!
Try substituting the olives with: Capers or Anchovies or Mozzarella or
Canned Tuna.
Spice up your weight loss diet with this amazing pasta dish!
Thank you, I really enjoyed it!
Thank you! You showed me some things I did not know to do, like the
tomatoes in the hot water! Going to try this one tonight!
Can I make this sauce without the olives? or can I replace them with
something else?
Of course! Great alternatives are: capers, anchovies or if you prefer mild
flavors try it with mozzarella
Perfect!!! Molto buona e molto italianstyle
Thank you. Yummy..
Penne Rustica – substitute prawns for shrimp, very good!
Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown. Add marsala wine and reduce by one−third. Add remaining ingredients and reduce by half of original volume. Set aside.
Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and deveined
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce, prepared above
16 Ounce Penne Pasta, cooked according to directions
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary
Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese
and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and
sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish with fresh rosemary sprig if desired. Serves six.
Just sub yoru prawns for the lobster meat in this first dish.
Creamy Lobster & Spaghetti
Shelled lobster with fresh spinach sauteed with extra-virgin olive oil and lemon juice.
3 Lobsters (1.5 lbs each)
1½ tsp Dry Thyme
1½ tsp Old Bay seasoning
3/16 tsp Crushed red pepper
1½ oz Extra-virgin olive oil
1½ medium Onion, diced
1½ Tbsp Chopped garlic
1½ cup(s) White wine
1½ pt Heavy cream
9 oz Fresh spinach
7½ oz Roma tomatoes, diced
1½ stick(s) cold Butter, cut into pieces
3 oz Sherry
1½ tsp Salt
3/4 tsp Pepper
18 oz cooked al dente spaghetti (Follow box directions for cooking pasta)
Preparing the lobster:
Boil water in pot large enough to hold the lobsters
Drop lobsters in pot and boil for 3 minutes
When finished cooking, remove lobsters from pot
Twist off the two front claws where they join the body
Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise
Season lobster with Old Bay, thyme and crushed red pepper
Preparing the sauce:
Heat olive oil in large pot
Saute onions over medium heat until translucent, approximately 4 minutes
Add garlic and saute another minute, add wine and sherry, salt and pepper.
Add lobster
Bring to boil, cook for 4 minutes
Remove lobster meat from sauce and set aside, cook another 4 minutes
Add cream and bring to a boil for 7 minutes
Strain sauce and add liquid back to the pan
Add spinach and tomatoes and butter and bring to a boil
Add lobster to reheat
Preparing Lobster Spaghetti entree
Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce
Serves 6
–Olive Garden website
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Macaroni Grill Gemberetti Noci E De Pino
(now called Shrimp Portofino)
24 Jumbo Shrimp — peeled and deveined
3 C. sliced mushrooms — washed and sliced — 1/4 inch thick
1 1/2 Tbsp. roasted pine nuts
6 handfuls fresh spinach leaves
6 C. cooked vermicelli pasta
4 Tbsp. Butter
2 Tbsp. fresh Garlic — minced, up to 4
Lemon Butter Sauce
1 Tbsp. shallots — minced
1 Tbsp. fresh garlic minced
1/2 C. dry white wine
1 C. Heavy Cream
1/2 C. Lemon juice — freshly squeezed
1/8 tsp. White pepper
1 lb. lightly salted butter — cut into — tablespoons
Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.
Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
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Chinese Imperial Shrimp
1 pound jumbo shrimp, peeled and deveined (can use chicken)
1 medium carrot, cut into strips
1 small onion, cut into strips
1 can bamboo shoots, drained
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
2 tsp. sugar
1/4 cup ketchup
1/3 cup vinegar
1/3 cup water
1 tsp cornstarch
1 Tbsp. dried red chili pepper, chopped into small pieces
1 Tbsp. oil
salt to taste
In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. In wok, add oil, ginger and garlic. Stir fry in high heat. Add shrimp, stir fry until shrimp is cooked. Add onion and carrot stir fry until onion is cooked. Add bamboo shoot, stir fry for one minute. Add salt to taste Add sauce mixture and chili pepper, stir fry for one to two minutes. Serve hot with steamed rice or lo mein noodles
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SHRIMP PAD THAI
Serves 6; Prep time: 45 minutes
Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.
8 oz. rice-stick noodles
1/4 cup tomato-based chili sauce (like cocktail sauce)
1/4 cup fresh lime juice
3 Tbsp. soy sauce
2 Tbsp. light-brown sugar
1 Tbsp. anchovy paste
4 Tbsp. vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
ASSORTED GARNISHES (OPTIONAL):
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro, rough chopped
Lime wedges
1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.
Per serving: 436 calories; 16.7 grams fat; 23.7 grams protein; 50.2 grams carbohydrates; 2.7 grams fiber
Note: The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. (SPS note: I just used fish sauce instead of the anchovy + soy.)
–Everyday FOOD magazine
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SESAME ORANGE SHRIMP
2 large egg whites
¼ cup cornstarch
¼ cup sesame seeds
Coarse salt and ground pepper
1½ pounds medium shrimp, peeled and deveined
¼ cup vegetable oil, plus more if needed
1 up fresh orange juice
2 ablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced
cooked lo mein pasta or rice noodles
1. In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.
2. Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel–lined plate to drain. Add more oil to skillet if necessary for remaining batches.
3. Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute. Serve with lo mein or rice noodles.
–Everyday FOOD
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Tyler’s Shrimp Scampi with Linguini
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
–Tyler Florence
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Linguine with Shrimp Scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or acc
Jumbo Prawns
Servings needed of pasta (penne is my fav)
Bottle of Three Cheese Alfredo Sauce (same isle as spagetti sauce)
Diced Garlic or Garlic Powder (to taste)
Diced Onion or Onion Salt
Olive Oil
Pepper, Obay Seasoning
Butter (enough to saute your prawns)
Cook your noodles to the doneness you prefer, cook them with a teaspoon of olive oil and some salt, drain and leave in pot.
Saute your Prawns in the seasonings and butter. Be sure to use Obay, it brings out the seafood taste
Once you have sauted them, pour the entire contents in the pot with your drained noodles
Add the Alfredo sauce and more seasonings to taste. Stir until contents is mixed well and hot all the way through…you’ll love this.
olive oil pine nuts red bell peppers tarragon prawns and pernod if u like it spicy add dried chilly flacks