Olive oil 1 onion finely chopped 2 teaspoons crushed garlic Pinch paprika (about ¼ teaspoon) 750g queen prawns shelled 120g butter (I know its a lot but it makes all the difference) ½ cup verjuice Palm of chopped fresh parsley (about 3 tablespoons) 250g spaghetti Salt and pepper
The process Cook your pasta in a large pot of salted boiling water. In a pan over a medium to hot heat add a good splash of olive oil or about 2 tablespoons. Add the onions and saute for about 3 minutes until they are starting to go transparent. Now add the garlic and paprika, stir and saute for another 1 minute being careful not to brown the garlic. Add the prawns and toss them around for 2 minutes to cook a little, then add the butter , cook until the butter has melted, add the parsley, season with salt and pepper and allow to simmer for another 2 minutes or so until the prawns have turned a nice pink and are cooked through. The sauce should thicken a little and become glossy. Drain you pasta, place in a large serving bowl with the shrimp sauce poured over the top. Serve this incredibly delicious prawn pasta with a simple green salad and crusty bread. The recipe is a bit difficult to simply double up but if you are having a 6 people or so I would suggest you make the sauce in two separate pans, it just seems to work out better.