Parmesan Prawn Pasta
A simple, yet delectable prawn pasta. Fusilli is tossed with Parmesan in a garlic-infused olive oil and served with sauteed prawns. Enjoy with a side salad or crusty bread.
Ingredients
Serves: 2
- 225g fusilli pasta
- 6 tablespoons olive oil
- 2 cloves garlic, sliced
- 8 tiger prawns, peeled and deveined
- 40g grated Parmesan cheese, divided
- 1 teaspoon chopped fresh parsley
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot.
- Heat oil in a large heavy frying pan over medium heat. Saute garlic for 5 minutes. Toss in prawns and cook for 5 minutes on each side. Remove prawns and set aside. Remove garlic and discard.
- Pour oil over pasta in pot and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta and stir until evenly distributed. Transfer to serving dish. Arrange prawns on top, then sprinkle with remaining Parmesan and parsley.
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Reviews & ratings
Average global rating:
(49)
Reviews in English (38)
Oh my goodness! This is the easiest and tastiest shrimp scampi type pasta I've ever had! I cannot believe how little effort this elegant dish took! I only changed a few things about this recipe: 1) I used a gourmet garlic-infused extra virgin olive oil instead of grilling the garlic in oil. 2) Also 6 tablespoons seems a bit much...that's more than 1/3 cup of oil for pasta for 2 people. I reduced to 4 tablespoons (or 1/4 cup) for the amount of pasta suggested and it came out great. 3) I added the drained pasta directly to the sauting shrimp in the large skillet. (You have to have a very large skillet...which I did.) And 4) You should taste the pasta after you mixed it with the oil. I found that I needed to add a little bit (1 teaspoon or so) of garlic salt to kick up the flavor. This recipe is definitely a keeper! - 26 Jun 2003 (Review from Allrecipes US | Canada)
Mmmmmmm yummy! Instead of using 8oz pasta I used a full pound of thin spaghetti. I made the sauce with 8 tbsp EVOO, half a stick of butter, juice of 2 lemons, 4 cloves garlic minced, and 1 tsp crushed red pepper. I added about 1 1/2 lbs pre-cooked frozen shrimp to the sauce. but I forgot the parsley! so I am giving this 4 stars because I changed it alot. Thanks so much for the recipie idea it was simple and tasty - 07 Aug 2006 (Review from Allrecipes US | Canada)
Really good; I agree with using less oil (4 tablespoons are enough). I added one diced avocado and 2 cups of shrimp as opposed to the prawns and 2 tablespoons of balsamic vinegar; yum! - 01 Oct 2007 (Review from Allrecipes US | Canada)