Quick Lunch Idea: Garlic Prawn Pasta

No time to make lunch?  Don’t worry, make this delicious, easy and quick Garlic Prawn Pasta. 
By Josephine Chan

Garlic prawn pasta

I love a good simple meal especially when I’m cooking for myself.  To say that this pasta dish is delicious is an understatement because it is extremely extremely tasty.  Donna Hay, one of my favourite Australian TV chef/personality, describes this dish as a tasty combination of two of her (and moi too!) favourite ingredients – garlic prawns and pasta.  Yummy Yum Yum!

So, after watching Donna’s video, adding oil in the pasta water doesn’t really help to unstick the pasta. Instead, it’s just making it difficult to clean the pot later :)  According to Donna, the trick to getting the pasta to not stick is to have a generous amount of water that’s always boiling because it’s the bubbles that’s keeping the pasta strands separate.

While the dish is easy, timing is everything.  We don’t want to make the pasta cooked too early or the garlic prawns over cooked.  So, time the cooking properly.

Recipe is adapted from Donna Hay’s Fast Fresh Simple

Speedy lunch with Garlic Prawn Pasta
 
Try this quick and easy recipe for lunch and you will want more and more.
Author:
Recipe Type: Main Courses
Cuisine: International
Serves: 1
Ingredients
  • 100 g angel hair pasta
  • 25 g unsalted butter
  • ½ tbsp olive oil
  • 2 cloves garlic, sliced
  • 1 chilli flakes
  • ½ tbsp shredded lemon zest
  • 6 fresh prawns, peeled, cleaned and halved lengthways
  • ½ tbsp lemon juice
  • ¼ cup parsley leaves, roughly torn
  • sea salt and freshly cracked black pepper
Instructions
  1. Cook pasta in a large saucepan of boiling salted water until al dante. Continue to watch the pasta while cooking the rest.
  2. While the pasta is cooking, place a frying pan over medium high heat. Add butter and olive oil. Cook until butter has melted.
  3. Add garlic, chilli flakes and lemon zest and fry until fragrant. Then add the prawns and cook until they are tender. Time to throw in the pasta, together with lemon juice, parsley and season with salt and pepper.

 

Josephine Chan

Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.

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