Thursday, 12 April 2012
Garlic Prawn Pasta
My mum has this incredible talent. She can look in her cupboard, take a bunch of ingredients that would never seem to work and turn them into something delicious and nutritious.
She would kill at a mystery box challenge.
Unfortunately I did not inherit this particular talent. Yes, I am a fairly good cook but unless I'm working off a base recipe, I usually just sit and stare at my pantry.
But last night something amazing happened. I was feeling hungry but had nothing to make.....or so I thought.
A quick search gave me prawns, evaporative milk and spaghetti. Inspired by my brothers recent anniversary dinner for his wife, I knew I could make something similar.
I'm going to keep working on this because I think it could use some adjustments, like white wine, but trust me it is delicious as is.
Just goes to prove, you don't have to be a masterchef to rule the kitchen! ;-)
1/2 packet of Spaghetti
1 small brown onion - diced
2 rashers short cut bacon
1 clove of garlic - crushed
1 tsp paprika
500gm frozen prawns - thawed
375ml low fat evaporative milk
1. Place a large saucepan filled with cold water on high heat, add salt. Once at a rapid boil, add the spaghetti. Cook for 10-13 minutes.
2. Meanwhile, place a large fry pan over medium high heat. Add a splash of olive oil. Cook the onion and bacon, until onion starts to soften. Add the garlic and paprika. Cook until fragrant.
Add the prawns, cooking for two minutes each side or until they have turned orange in colour. Pour in the evaporative milk. Leave to simmer for 5 minutes or until sauce starts to thicken.
Tip: A quick way to thicken sauces is to mix a table spoon of cornflour with a little water in a small bowl then just add to sauce.
3. Don't drain the spaghetti. Using tongs, add the spaghetti to the sauce. Making sure to coat the spaghetti well with the sauce. If you wish, and if you have it, add some chopped parsley.
4. Serve topped with a sprinkle of paprika.