Prawn, Garlic and Parsley Pasta

A rich seafood pasta featuring homemade prawn stock, cream, and fresh herbs finished with king prawns and spaghetti.

Dinner Seafood Main Course Pasta Prawns

Estimated Nutrition

Calories

1185

kcal / serving

1185 kcal total

Carbs

74.2g

per serving

74.2 g total

Fat

82.4g

per serving

82.4 g total

Protein

38.5g

per serving

38.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

crumbled

Dairy

100

Fruits

0.5

item

Lemon

juice only

GrainsCereals

150

Spaghetti

cooked

slice

Bread

crusty

Liquids

150

Water

Beer

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Parsley

chopped fresh

0.5

tbsp

Tarragon

chopped fresh

pinch

Paprika

OilsFats

Olive Oil

for the stock

Olive Oil

for the sauce

Seafood

item

Prawn Heads And Shells

crushed

item

King Prawns

de-veined with tails left on

Vegetables

0.5

item

Onion

finely chopped

0.5

item

Red Pepper

chopped

stalk

Spring Onion

sliced

Method

Strain the stock through a sieve into a clean bowl.

Fry red pepper and spring onions in a fresh pan for 3 minutes.

Fry prawn heads, shells, onion, and garlic in oil for 4 minutes.

Add water, stock cube, tomato purée, lemon juice, and beer to the pan.

Stir in the stock and double cream, then bring to a simmer.

Poach prawns in the sauce for 3 minutes until pink and add parsley.

Toss the cooked spaghetti in the sauce until thoroughly coated.

Simmer for 5 minutes until reduced, then whisk in butter and season.

Garnish with tarragon and paprika and serve with crusty bread.