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Cookery Book

PASTA
Prawn Spaghetti Pasta.jpeg

Prawn Spaghetti Pasta

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Serves: 2

Preparation:  30 minutes

Cooking Time: 20 minutes

Category: Fish /Pasta / Pescatarian

Plan: Best to prepare same day

Difficulty:  Easy

Course: Main

Cuisine: French

Prawn Spaghetti Pasta

 

This is a Guest Recipe by Monica Galetti and featured on Loraine, ITV

 

A slightly unusual take on a pasta dish using a little known spice called Sumac, which is made from dried berries and which has a tart citrus flavour.   Easily available in both supermarkets and online.   Also can be used as a seasoning.

 

 

Ingredients:

 

  • 20 uncooked shell-on king prawns (if these are unavailable, used frozen peeled prawns and also a fish stock cube for making the stock)

  • 1 tbsp sumac

  • 2 garlic cloves, grated

  • 1 tbsp thyme leaves

  • Olive oil

  • 2 handfuls of spaghetti

  • 120g pancetta, chopped

  • 240g cream cheese

  • 2 tbsp chopped chives

  • Salt & pepper

 

 

 

Method

 

  1. Remove the heads from the prawns and set them aside. (If using fresh prawns in shells)
     

  2. Peel the prawns, leaving the tiny tail attached. 
     

  3. Place the peeled prawns in a bowl and mix through the sumac, garlic, thyme leaves and 2 tablespoons olive oil. Cover, and set aside for at least 20 minutes to marinate.
     

  4. Meanwhile, place the prawn heads in a saucepan, add just enough water to cover and bring to the boil. Simmer for 5 minutes, then strain and reserve about 250ml of the stock.
     

  5. Cook the pasta in a large pan of salted boiling water according to the packet instructions.
     

  6. While the pasta is cooking, heat a large nonstock pan over a medium heat. Drizzle in a little olive oil and fry the pancetta until golden brown.
     

  7. Add the prawns and cook for 2-3 minutes. 
     

  8. Stir in the cream cheese and half the reserved stock.
     

  9. Drain the pasta, add to the pan and toss through gently. Add more stock if needed.
     

  10. Take off the heat, scatter over the chives and serve with a few twists of black pepper.

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