Lemon & Garlic Prawn Pasta
This dish came about thanks to the generous quantities when ordering on Instamart. It can be frustrating at times when you only need a small portion. The good news is, you can break the usage and enjoy smaller, multiple meals featuring the ingredient. And that’s how celery ended up in my pasta folks! I love tossing up this easy yet aromatic Lemon & Garlic Prawn Pasta when friends come over, it's a little bit of gourmet to ad to every kitchen.
Prep Time: 20 minutes Cook Time:15 minutes Serves:3
Ingredients:
Spaghetti - 200 gms
Prawns (deveined) - 250 gms
Garlic - 10-15 cloves
Celery - 2 stalks
Lemon - 2
Pepper corns - 4-5
Chili flakes - 1 teaspoon
Rock salt - 1 tbsp
Olive oil - 2 tbsp
Method for Lemon & Garlic Prawn Pasta
Boil water in a pot with ample salt and cook the pasta, al dente (slightly undercooked)
Strain the pasta water into a bowl for future use and run the pasta through cold water
In a fry pan, add olive oil and finely chopped garlic
When the garlic turns light brown, add chopped celery (Save some celery for garnish)
Sauté the mixture till the celery settles yet is still green
Add cleaned, washed and deveined prawns (whole) into the mixture
Add crushed pepper and salt to taste (add lesser salt as the pasta has cooked in salt)
Cook for about 5 minutes on medium heat with intervals of adding pasta water (1 ladle)
Add cooked spaghetti and some more olive oil
Mix and close the lid for 5 minutes so the flavor gets into the ingredients
Squeeze fresh lemon, toss with thyme / oregano, and garnish with remaining celery
Optional: Plate with parmesan cheese and pair with a glass of red
This is a dry pasta recipe aka, it is oil-based and not sauce-based. Works well as a fresh pasta for lunch or even for dinner if you want to keep the meal light. It is relatively less indulgent but packs in a punch with the flavor. Celery can be skipped although the taste is just not the same without it and can come off slightly bland.
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