Garlic Shrimp Pasta
This oil and garlic pasta dish with prawns is another meal that we often cook when we do not have any fresh food in the fridge or pantry.
The ingredients for this olive oil and garlic pasta are part of our basic list of ingredient essentials, and hence all available in our kitchen.
Also, this easy meal can be ready in 15 minutes. This makes it perfect for a mid-week evening meal, when time is of the essence.
In some ways, this fantastic meal combines the brilliance of the Spanish tapas with their spanish prawns with the flexibility of the Italians with their wonderful invention of pasta, which can be enjoyed in so many ways.
Garlic Olive Oil Pasta
Olive oil is one of the greatest cooking ingredients of all time. It is used extensively in much Mediterranean cooking, especially in countries like Greece, Turkey, Spain, and Italy.
Not really surprising then that it should turn up in a recipe which is a mixture of Spanish/Italian cooking.
This recipe is very similar to my Spanish prawns recipe, but with smaller prawns and including pasta.
It is important to ensure that you do not burn the garlic. This will ruin the taste. Cooking the garlic in the oil infuses the oil with the taste of garlic, which is just divine.
Oil and garlic pasta
I have used frozen cooked North Atlantic prawns from Aldi in this recipe, as they are quick to de-frost and to cook. They are also safer to eat (and we do not have fresh ones available here where we live). But you can use shrimp instead of prawns of course.
The addition of a spicy red pepper (I used a Serenade Chilli in this, but you could use a Jalapeno or something else if you prefer). It just adds a bit of kick and colour to the recipe.
I hope you enjoy this quick and easy pasta dish. I look forward to hearing how you get on in the comments section below!
How to make oil and garlic pasta
Oil and Garlic Pasta (with prawns)
This easy oil and garlic pasta recipe is quick to prepare and super tasty. Enjoy the simple things in life.
Ingredients
- 4 garlic cloves, sliced
- 1 red pepper, chopped
- 80ml Virgin olive oil
- 300g Dried Pasta (I used Fusilli, but you can use anything, farfalle, penne, whatever you have)
- 275g Frozen North Atlantic Prawns (or Shrimp)
- Pinch of salt
Optional
- Coriander chopped
- Grate Parmesan cheese
- Black Pepper, freshly ground
Instructions
- Boil a pan of water. Add some salt, a drop of olive oil and the pasta to the boiling water. Cook according to manufacturer's instructions (in my case 10 minutes). Then drain the pasta in a sieve or cullender, saving a cup of the pasta water.
- Meanwhile, defrost the prawns. I do this by pouring warm water over them in a bowl. Then sieve the water away and squeeze them by hand to remove any excess water. Pat them dry with kitchen towels.
- Fry the garlic and pepper in the olive oil in a cast-iron skillet for about 2 minutes. Then add the prawns to the pan and cook for a further 2-3 minutes, stirring regularly until the prawns are cooked.
- Return the pasta to a suitable pan (I use my wok) and add the prawn, garlic and oil mixture. Heat over low heat, while mixing with a wooden spoon until all the pasta is covered in oil. Add some of the saved pasta water if necessary.
- Serve immediately.
Notes
Garnish if you wish with coriander and/or some parmesan. I just used some freshly ground black pepper.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 510Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 195mgSodium: 946mgCarbohydrates: 37gFiber: 3gSugar: 2gProtein: 28g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.