About this recipe:This is a simple pasta dish with prawns that is big on flavour. The hot sauces you use are up to you - feel free to experiment with your favourites. Fines herbs is parsley, chives, chervil and tarragon finely chopped and mixed in equal parts - use fresh or dried.
500g vermicelli pasta
7 tablespoons butter
1 tablespoon Worcestershire sauce
hot pepper sauce, to taste
green chilli sauce, to taste
1/2 lemon, juiced
1/2 teaspoon fines herbs
1 bay leaf
1/2 teaspoon dried thyme
3 tablespoons vegetable oil
500g large prawns, peeled and deveined
2 tablespoons chopped fresh parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf and thyme. Keep warm, but do not simmer.
Heat oil in large frying pan. Saute prawns in oil for 3 to 4 minutes, or just until prawns turn pink. Pour off all but 1 tablespoon of liquid from frying pan. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. Serve over pasta.
New to cooking but a big fan of prawns and pasta dishes (my limit before was tuna & pasta!), so tried this out.
I must say it is excellent, so cheers for putting this up.
Few tweaks I made - Couldn't find green chilli sauce so finely chopped some medium heat green chillis and used them instead. Couldn't find a bay-leaf either so cooked without. - 10 Nov 2010