Thursday, January 15, 2015

Prawns and Pasta

I had been a bit busy today so I wanted a less demanding meal to prepare. This plate is easy and tastes great.  I buy a block of frozen black tiger prawns from Mitchell's for $7-$8 that gives two people about 8 prawns each. It could easily feed two adults and a child or two. I put the prawns under cold running water to dissolve all the ice. 

Hunt's sells tomato sauce in a litre re-sealable container which makes having a bit of tomato sauce handy a lot easier. I also used an onion, fresh basil and two cloves of garlic. A bag of iceberg, carrot, red cabbage salad, it does two meals. Fresh grated parmesan. Two cups of penne pasta in boiling salted water.

I shell the prawns and press the back of a knife across the tip of the tail meat and pull the tail and digestive track out. Dice and sweat the onion and garlic. Put the prawns in the pan and cook them on both sides but not all the way through. Remove the prawns from the pan. Add half the litre of tomato sauce to the pan and turn the heat down to medium. Cook a bit of the water off the sauce. Chop up a handful of basil and add to the tomato sauce. Put the prawns in the sauce and when they are cooked through add the pasta and toss it all together.  Top the plate with fresh grated parmesan.


1 tbsp olive/canola oil
2 tsp white wine vinegar
1/2 tsp salt
mixed pepper

Whisk, toss the salad in it and serve with a bit of fresh grated parmesan on top if you like.

This is almost as easy as the pork cutlet to prepare but it tastes a lot better. 

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