A simple but elegant pasta dish in which juicy prawns are combined with a fresh lemon and white wine sauce. Delicious on a weekday evening, but also perfect for a dinner party; success guaranteed.
Pasta con gamberi e aglio
Pasta con gamberi e aglio
Method
01
Prepare
Pat the prawns dry and remove the vein.
02
Cook the pasta
Bring a large pan of salted water to the boil and cook the spaghetti al dente (8–10 min). Keep 1½ cups of the cooking water and drain the pasta.
03
Make the sauce
Put the pan back on the heat with the olive oil. Slice the garlic, finely chop the shallot and finely chop the Fresno chilli. Fry for 45–60 seconds until it lightly colours. Season lightly with salt. Turn the heat up, add the prawns and fry for 1–2 minutes until they just turn pink. Deglaze with the white wine and reduce by half.
04
Mantecatura
Add the almost-cooked spaghetti with a splash of cooking water to the pan. Toss and stir for 2 minutes on the heat until the starch binds the oil into a glossy, creamy emulsion.
05
Finish and serve
Finely chop the parsley and add to the pasta. Mix gently and season. Divide between the plates and garnish with extra parsley.
Tips & notes
Fry the prawns briefly and take them out of the pan in time; they continue to cook in the warm sauce and so stay juicy. (In Italy they often leave out cheese with fish dishes; do whatever you like.) Best made and eaten on the same day; keep leftovers chilled for a maximum of 1 day.
Variations
- Add a pinch of chilli flakes for a piquant 'aglio, olio e peperoncino' style.
- Replace the prawns with scallops for a more luxurious variant.
Contains:
Gluten
Crustaceans
Sulphites
Serve with
| Calories | 632 kcal |
|---|---|
| Protein | 61 g |
| Carbohydrates | 40 g |
| Fat | 21 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
