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FoodBlog’s Fast and Easy Lunches: Garlic Prawn Pasta 🦐

FoodBlog’s Fast and Easy Lunches: Garlic Prawn Pasta 🦐

Today’s dish is great because it really does require minimal effort, preparation and measuring. It’s a really simple yet fragrant and flavourful choice for when those pasta cravings kick in. 🍝

Home-cooked meals don’t have to be difficult, intimidating or time-consuming to be delicious. So let’s take a look at what you’ll need to make this Garlic Prawn Pasta. Here we go...

What you’ll need:

  • Spaghetti (we measure with the heart)
  • A handful of prawns (frozen or fresh)
  • Three cloves of garlic (or however much floats your boat)
  • A shallot or half a large onion
  • Butter 
  • White wine 
  • Salt & pepper 
  • Parmesan/Pecorino
  • Chili flakes & parsley (optional)

Step 1: If you’re using frozen prawns, place them in a bowl to defrost slightly - don’t worry about taking them out hours before as they’ll quickly cook through. 🍤

Step 2: Set a pot of water to boil with lots of salt for that boost of extra flavour. You can even drop a little olive oil in the boiling pot if that’s how you roll. 🔥

Step 3: While your water comes to a rolling boil, go ahead and finely chop up your shallot/onion and garlic. I prefer shallots for their sweeter and milder flavour, but onion works just as well. Heat a pan with a knob of butter over medium heat and add the onion and the garlic, stirring continuously. 🧅

Step 4: Add the prawns and season generously with salt and pepper, and a few chili flakes if you enjoy some heat. Cook for a few minutes until the shrimp turns pink. 🌶️

Step 5: When the water boils, add your pasta and set a timer for around 2 minutes less than indicated on the package. If you don’t like your pasta al dente then we can’t be friends. ❌

Step 6: While the pasta cooks, turn up the heat in your pan and add a splash of white wine, then reduce until the pasta is done. 🤏

Step 7: Keep the heat on low and add a few spoonfuls of pasta water to your pan before draining the pasta and adding it to the sauce. Combine and serve with parsley if you wish, freshly ground black pepper and shavings of Pecorino Romano or Parmigiano Reggiano - and a glass of white wine, if you’re feeling boujee. 🥂

Plate up, grab a fork and dig in. Tag us in your stories if you give this a try and don’t forget to use the hashtag #FoodBlogLunches. 📱

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