food for thought

by michelle

prawn and zucchini pasta

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A delicious meal even with store-bought pasta.

The flavour of this pasta dish is greatly enhanced by using the prawn (shrimp) heads and shells. Peel raw green prawns, approximately 6 to 8 per person. Slice the prawns in half lengthwise and set aside. Boil a large pot of salted water for the pasta and when it’s boiling, add your pasta. Cook the pasta to perhaps a minute less than the packet suggests. Meanwhile heat a generous amount of olive oil in a large saucepan and add all the heads and shells. Allow them to cook over medium heat for as long as possible to get all their flavour into the oil. When you’re satisfied remove them from the oil and discard them. Now, with the heat on low to medium add some finely minced garlic to the oil along with some dried chilli flakes to taste. Fry briefly then deglaze with some white wine and allow it to cook away. Now add some zucchini cut into small strips and after a minute or so the prawns. Season well with salt and freshly ground black pepper. Add grated lemon zest and lemon juice to taste and finish with some fresh dill. When the pasta is ready, drain it and retain the water. Add the pasta to the prawns and zucchini and add some of the pasta water. Add enough pasta water so that the sauce coats the pasta. Serve immediately

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Written by michelle picker

June 26, 2019 at 12:09 am

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