{"id":62154,"date":"2022-06-28T08:44:25","date_gmt":"2022-06-27T22:44:25","guid":{"rendered":"https:\/\/cms.smooth.com.au\/?p=62154"},"modified":"2022-06-28T08:44:31","modified_gmt":"2022-06-27T22:44:31","slug":"this-prawn-pasta-recipe-is-the-winter-comfort-food-weve-all-been-craving","status":"publish","type":"post","link":"https:\/\/cms.smooth.com.au\/lifestyle\/food-drink\/this-prawn-pasta-recipe-is-the-winter-comfort-food-weve-all-been-craving\/","title":{"rendered":"This Prawn Pasta Recipe Is The Winter Comfort Food We\u2019ve All Been Craving"},"content":{"rendered":"\n<p>We\u2019ve nearly made it through one whole month of winter and the cold, no, <em>freezing <\/em>weather brings on one thing and one thing only.<\/p>\n\n\n\n<p>The desire to indulge in a hot, carby bowl of <a href=\"https:\/\/cms.smooth.com.au\/lifestyle\/food-drink\/gorge-yourself-on-this-mushroom-and-black-garlic-pasta-recipe\/\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">pasta.<\/a><\/p>\n\n\n\n<p>And thanks to <a href=\"https:\/\/cms.smooth.com.au\/lifestyle\/mike-persos-taking-on-lifelines-push-up-challenge-and-this-is-how-you-can-help\/\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">Mike Perso<\/a> from <a href=\"https:\/\/cms.smooth.com.au\/shows\/the-more-music-breakfast-show-with-mike-perso-jen-hansen\/\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">The More Music Breakfast show<\/a>, we\u2019ve found the perfect recipe.\u00a0<\/p>\n\n\n\n<p>Nagi from <a href=\"https:\/\/www.recipetineats.com\/lemon-prawn-shrimp-pasta-restaurant-style\/comment-page-1\/\">Rec<\/a><a href=\"https:\/\/www.recipetineats.com\/lemon-prawn-shrimp-pasta-restaurant-style\/comment-page-1\/\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">i<\/a><a href=\"https:\/\/www.recipetineats.com\/lemon-prawn-shrimp-pasta-restaurant-style\/comment-page-1\/\">pe Ti<\/a><a href=\"https:\/\/www.recipetineats.com\/lemon-prawn-shrimp-pasta-restaurant-style\/comment-page-1\/\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">n<\/a><a href=\"https:\/\/www.recipetineats.com\/lemon-prawn-shrimp-pasta-restaurant-style\/comment-page-1\/\"> Eats<\/a> has whipped up a tasty pawn pasta with lemon and you bet we\u2019ll be adding it to our repertoire.\u00a0<\/p>\n\n\n\n<p>Here\u2019s everything you need.<\/p>\n\n\n\n<p><strong>Serves: <\/strong>4<\/p>\n\n\n\n<p><strong>Prep Time: <\/strong>20 minutes<\/p>\n\n\n\n<p><strong>Cook Time: <\/strong>40 minutes<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p><strong>Prawns:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500g large, raw, unpeeled prawns<\/li><li>2 garlic cloves, minced<\/li><li>2 tbsp extra virgin olive oil<\/li><\/ul>\n\n\n\n<p><strong>Stock:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 cup chicken or fish stock\/broth (or vegetable)<\/li><li>1 1\/2 cups water<\/li><li>1\/2 cup white wine (optional &#8211; sub with water)<\/li><li>1\/2 onion, roughly chopped<\/li><\/ul>\n\n\n\n<p><strong>Pasta:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li><\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>400g spaghetti<\/li><li>3\/4 cup pasta cooking water (i.e. scoop it out once the pasta is cooked)<\/li><li>3 tbsp extra virgin olive oil, plus extra for drizzling<\/li><li>1 garlic clove, minced<\/li><li>1 and a 1\/2 punnets cherry tomatoes, cut in half (or 3 large tomatoes, diced)<\/li><li>1 large lemon (or 1 and a 1\/2 small lemons), zest and juice<\/li><li>3 tbsp fresh parsley, finely chopped<\/li><li>2 tsp dried chilli flakes (optional)<\/li><li>Salt<\/li><li>Black pepper<\/li><\/ul>\n\n\n\n<p><strong>To Serve:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Extra lemon wedges<\/li><li>Extra fresh parsley, finely chopped<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Peel and devein&nbsp; prawns, keeping tails intact.<\/li><li>Discard vein and place heads and shells in a saucepan or pot to make stock.<\/li><li>Cut larger prawns lengthwise in half.<\/li><li>Add 2 minced garlic cloves and 2 tbsp of olive oil. Use fingers to gently coat prawns with mixture. Cover and set aside to marinate while making stock.<\/li><li>Add remaining stock ingredients into saucepan\/pot and place over high heat. Bring to boil then turn down to medium \/ medium high and let it simmer rapidly.<\/li><li>Get potato masher and &#8220;crush&#8221; prawn heads and shells (to extract maximum flavour). Do this a couple of times while simmering.<\/li><li>When the liquid has reduced to around 1 to 1 1\/2 cups, strain stock into a bowl, then pour stock back into the pot.<strong>*<\/strong><\/li><li>&nbsp;Place lid on, then set stock aside, keeping it warm until required.<\/li><li>Bring a large pot of water with 2 tsp of salt to boil. Add pasta and cook until just before al dente.<\/li><li>While pasta is cooking, heat 1 tbsp olive oil in a large deep fry pan over high heat.<\/li><li>Add prawns and cook the first side for 1 minute, then turn and cook the other side for 1 minute. Remove onto a plate, loosely cover with foil and set aside.<strong>**<\/strong><\/li><li>Add the remaining 2 tbsp of olive oil and 1 garlic clove (minced) into fry pan. Scrape residual oil and garlic from the bowl the prawns were marinating in as well. Return the fry pan to the stove and saut\u00e9 until the garlic is fragrant.<\/li><li>Transfer cooked pasta into fry pan (use tongs to transfer it from the pasta pot) along with 3\/4 cup of the pasta water (this is a key step) and cherry tomatoes. Gently toss pasta in the fry pan for around 1 minute. The water will thicken and turn into a glossy coating on the pasta.<\/li><li>Add lemon zest, lemon juice, parsley, chilli (if using) and prawns. Quickly toss to combine, then pour over stock and toss quickly to coat all the pasta. Remove from heat immediately.<\/li><li>Season to taste with salt and pepper.<\/li><li>Drizzle with extra olive oil, and serve immediately, with extra lemon wedges and fresh parsley if desired.<\/li><\/ol>\n\n\n\n<p><strong>* If you didn&#8217;t reduce it enough, you can simmer it more until you get to the required 1 and a 1\/2 cups. If you reduced it too much, add a touch of water.<\/strong><\/p>\n\n\n\n<p><strong>** <\/strong><strong>A raw prawn hangs straight. A perfectly cooked prawn curls into a &#8220;C&#8221; shape. An overcooked prawn curls into an &#8220;O&#8221; shape.&nbsp;<\/strong><\/p>\n\n\n\n<p>For nutritional info, head <a href=\"https:\/\/www.recipetineats.com\/lemon-prawn-shrimp-pasta-restaurant-style\/comment-page-1\/\" target=\"_blank\" aria-label=\"undefined (opens in a new tab)\" rel=\"noreferrer noopener\">here.<\/a><\/p>\n\n\n\n<p>Enjoy!<\/p>\n\n\n\n<p><em>Image: Polina Tankilevitch\/ Pexels<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We\u2019ve nearly made it through one whole month of winter and the cold, no, freezing weather brings on one thing and one thing only. The desire to indulge in a hot, carby bowl of pasta. And thanks to Mike Perso from The More Music Breakfast show, we\u2019ve found the perfect recipe.\u00a0 Nagi from Recipe Tin [&hellip;]<\/p>\n","protected":false},"author":28,"featured_media":62155,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[438,201],"tags":[6773,8554],"geo_market":[254],"class_list":["post-62154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","category-lifestyle","tag-mike-and-jen","tag-recipe","geo_market-melbourne"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>This Prawn Pasta Recipe Is The Winter Comfort Food We\u2019ve All Been Craving<\/title>\n<meta name=\"description\" content=\"Nagi from Recipe Tin Eats has 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