Today I’m sharing a recipe I’ve adapted from Johnny’s (Feed the Piglet) blog – Johnny used to train as a chef and he has developed more than 200 recipes that he is sharing on his blog. He also take really awesome photos of his dishes – so do check it out!
I adapted Johnny’s Prawn Pasta recipe – adding a little chili for some kick and some French beans as I had some leftover. I was never really a fan of creamy pasta dishes – in the past I used to buy those canned pasta sauces and they are all too thick, heavy and creamy for me. The combination of stock + cream is perfect – the resulting sauce is not too thick and the heat from the chili helps to offset the heaviness I usually get from eating cream pastas. Perfect!
Here comes the step-by-step recipes!
|1) Fry the onion and chili in a little oil until onion has softened.||2) Add in garlic and fry until fragrant.|
|3) Sear the prawns until cooked through.||4) Remove the cooked prawns and cook the mushrooms until they have softened and reduced in size.|
|5) Add in water and stock cube (I used chicken stock cube).||6) Add in bay leaf and simmer until the stock has reduced by 1/3.|
|7) Add in cream and bring the sauce to a simmer.||8) Add in cooked pasta and vegetables (if using).|
Time to dig in! (Sorry for the over-exposed shot!)
Thank you, Johnny, for such a wonderful recipe!
Do check out his blog and see the many recipes he has shared! 🙂
- 10 large prawns, heads removed, peeled and de-veined
- ½ onion, peeled and chopped
- 1 chilli padi, de-seeded and thinly sliced
- 2 garlic cloves, minced
- 250 grams mushrooms, sliced
- 125 ml water / vegetable / chicken stock (1/2 cup)
- ½ stock cube (omit if you are using liquid stock)
- 1 bay leaf
- 125 ml cream (1/2 cup)
- Salt and freshly ground black pepper
- 180 grams spaghetti
- Mix the prawns with 1 teaspoon salt. Set aside for 10 minutes. Rinse and drain the prawns. Set aside.
- In a large pot, heat a few lugs of olive oil over medium heat. When the oil is hot but not smoking, add in the onion and chilli - the onion should sizzle gently. Turn down the heat to low and cook the onion for 5 minutes, stirring frequently until the onion has softened and is translucent. Add in the garlic and continue to cook on low heat until the garlic is fragrant.
- Push the onion-garlic mixture to the side of the pot. Turn the heat up to medium and add in a little bit more oil if the pot is dry. Sear the prawns on both sides until cooked through. Remove the prawns and set aside.
- Add in the mushrooms and cook over medium-low heat until the mushrooms have softened and shrunk in size. Add in the water/stock, stock cube (if using) and bay leaf. Turn up the heat and bring it to a boil, then reduce the heat and simmer gently until the stock has reduced by ⅓, stirring frequently. Stir in the cream and bring to a simmer. Season with salt and black pepper to taste.
- Meanwhile, bring a large pot of water to boil and season with salt (1/2 tablespoon salt per 1 little of water). Add in the spaghetti and cook until al-dente. Add vegetables during the cooking of the spaghetti if using any.
- Drain the pasta and vegetables, reserving 1 cup of pasta water. Add the pasta and vegetables immediately into the cream sauce, tossing to coat the pasta. If the sauce is too dry, add in pasta water, bit by bit until you achieve your desired consistency (but I don't have to at all). Adjust the seasonings, and add in the cooked prawns if desired, otherwise plate them separately.
- Serve immediately!