Spaghetti with lemony garlicky tiger prawns

Several years ago the TV-programme Queer Eye for the Straight Guy was quite popular. It was not one of my favourite programmes, but sometimes I ended up watching it anyway. Already then I enjoyed the food clips the best, and this recipe is actually partly from there. The prawns were called lemony garlicky shrimps and were made in a similar way to these, but I think grated parmesan was included as well, and they were cooked in the oven and used as a snack. I have made these several times as a canapé or starter, but thought that pairing them with pasta would be nice. And it was! 

The prawns are marinated in lemon juice, olive oil and garlic and taste a lot and absolutely delicious. The breadcrumbs give the dish a bit of crunch, and makes it a bit more interesting, where as the sauce is there mainly to complement the dish and enhance the prawns instead of stealing their glory.

Spaghetti with lemony garlicky prawns, serves 2

200g raw peeled tiger prawns

1 lemon, the juice

3 garlic cloves, pressed

2 tbsp olive oil

100 ml breadcrumbs

250 g spaghetti

100 ml single cream

100 ml passata

1 tbsp Heinz chilli sauce

1 tsp persillade

white pepper, salt

olive oil

Mix lemon juice, oil and garlic in a bowl. Add the prawns and leave to mariante for about 10 mins. (If longer, cover and store in fridge.) Cook the pasta according to the instructions. Turn the prawns in the breadcrumbs and fry on medium heat until crispy and golden. Mix cream, passata, chilli sauce in a sauce pan and bring to the boil. Season with persillade, salt and pepper after taste. Save some of the pasta water, drain the pasta and mix with the sauce, oilve oil and if needed some of the pasta water. Plate the spaghetti and sprinkle over some persillade and place the prawns on top. Enjoy with a salad and a crisp white wine. 

This entry was posted in Fish & seafood, Pasta, Quick suppers. Bookmark the permalink.

2 Responses to Spaghetti with lemony garlicky tiger prawns

  1. Oh I remember that show! I used to love it and even received their book for Christmas. This dish looks simple and delicious 🙂

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