This is another really easy emergency prawn dish that can be made upmarket with fresh green prawns that you have shelled and deveined or can be simply made from half a bag of defrosted prawn meat. As with most of the prawn dishes this is very easy to make using the actifry, and almost impossible to over cook.
This recipe has lots of garlic, minced garlic, garlic chives and fresh garlic, with the minced garlic being added in two stages. If I had have thought about it I would have also added some society garlic instead of the second spoon of minced garlic. Lots of garlic – it is of course garlic prawns, but the quantity can be easily adjusted.
- ½ kg green prawns, shelled and deveined
- 1 tbs garlic chives chopped
- ½ bulb of garlic – peeled and sliced
- 2 tbs minced garlic
- 1 tbs butter
- 3 tbs oil
- Zest and juice of one lemon
- 1 green chilli, seeds removed and finely chopped (optional)
- ½ cup roughly chopped parsley
- 3 spring onions chopped
- Salt and pepper
- Fine pasta
Cook the pasta until done and keep warm.
Meanwhile, using a fry pan or the Actifry, cook 1 tbs of the minced garlic, the sliced garlic, garlic chives, chilli, olive oil, butter, and lemon zest, for about 2 minutes. The butter should be melted and the garlic cooked. More oils can be added if it looks a bit mean.
Add the prawns, lemon juice and salt – amount will depend on the saltiness of the prawns so be cautious and add more to taste when added to the pasta.
Cook until the prawns just start to colour then add the 2nd tbs of minced garlic, the parsley, and spring onions and complete the cooking.
Stir the prawn mixture into the pasta ensuring the strands are evenly coated with the flavoured oil. Taste and add ground pepper and salt if necessary.
Split the pasta among the serving bowls then count out the prawns and share equally.