Special prawn pasta

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Results 21-40

• barry j

  15 October 2009

  barry j commented on this recipe

  well at least the dogs been fed!!!!!

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• Miss B.

  09 February 2010

  Miss B. rated this recipe

  

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• sheppy

  09 February 2010

  sheppy rated this recipe

  

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• Nic104

  09 April 2010

  Nic104 rated and commented on this recipe

  

  Very bland even with the chilli flakes added.

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• jane_a

  15 April 2010

  jane_a rated and commented on this recipe

  

  Lovely and simple, quick and easy to make, I added a fresh chopped red chilli, used olive oil instead of butter and an extra clove of garlic. I served it with garlic bread and a green salad.

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• jane_a

  15 April 2010

  jane_a commented on this recipe

  Lovely and simple, quick and easy to make. I added a chopped red chlli, used olive oil instead of butter and an extra clove of garlic. I forgot to buy linguine so used spaghetti, but would've prefered the linguine I think. I served it with garlic bread and a salad and everyone loved it.

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• Eleanor

  30 June 2010

  Eleanor rated and commented on this recipe

  

  I used cooked prawns, which i added once the sauce was made. I also used dried herbs and added crushed chillies. It was really yummy, and I would definitely make it again.

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• Martin D

  15 August 2010

  Martin D commented on this recipe

  Added extra garlic and stirred in some oven-roasted cherry tomatoes (with a splash of olive oil, balsamic and dried herbs) Gives this excellent recipe some extra bite.

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• McLovin

  10 September 2010

  McLovin commented on this recipe

  Gorgeous!

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• Shizznit

  21 September 2010

  Shizznit rated and commented on this recipe

  

  Very simple dish and delicious. I have been cooking a simliar dish (Porto Fino) for years that has wilted spinach and toasted pine nuts. Sweat the spinach leaves (bunch) for a few mins in a little butter and add to the prawns after the wine has boiled off. Whilst you are cooking the spinach toast the pine nuts in a pre-heated oven (180C/gas mark 4) and take them out at the same time you have finished cooking the spinach. Sprinkle the pine nuts over the dish before serving. A recipe that was passed onto me a very good and well experienced chef in New York city...his most popular dish on the menu!

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• Karen

  02 October 2010

  Karen commented on this recipe

  Loved this recipe...added some baked salmon and a large spoon of creme fraiche

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• Colin Wilson

  31 December 2010

  Colin Wilson rated this recipe

  

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• feastham

  03 January 2011

  feastham rated and commented on this recipe

  

  Tasted delicious for a simple recipe and method.

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• Arsenchik

  26 February 2011

  Arsenchik commented on this recipe

  Really lovely dish and SO simple. I have an open plan kitchen/diner so don't really like preparing a main in front of guests, but this one was so easy that I ended up looking like a genius who just 'cooked up a little something'. I followed the suggestion of another poster on here and used rocket as well as parsley. Also used chilli flakes. Apart from those variations, I followed the recipe to the letter and it was a huge hit. Thanks a million. Superb.

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• clematis

  28 February 2011

  clematis rated and commented on this recipe

  

  I used dill as I didn't have parsley to hand, and added some double cream.

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• Eliana

  20 March 2011

  Eliana rated this recipe

  

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• lydia

  05 August 2011

  lydia rated and commented on this recipe

  

  difficult to do on large scale for dinner party. Tasted bland and dry.

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• Mrs Young

  30 August 2011

  Mrs Young commented on this recipe

  My husband and I adore this recipe, I usually add a bit of extra garlic and sometimes a spoonful of creme fraiche. Sprinkle on some parmesan and a good grind of black pepper - yum.

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• Mrs Young

  30 August 2011

  Mrs Young rated this recipe

  

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• Ida

  09 February 2012

  Ida rated and commented on this recipe

  

  This is so easy, and so yummy. I've made it twice now, when jumbo king prawns have been on offer at the supermarket. I was generous with the white wine... Great, easy recipe.

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Ingredients

• 200g linguine or spaghetti
• 25g butter
• 200g raw peeled prawns , preferably tiger prawns
• 1 garlic clove , crushed
• 100ml white wine
• squeeze lemon juice
• small handful flatleaf parsley , roughly chopped

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Difficulty and servings

Easily halved or doubled

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 200g linguine or spaghetti
• 25g butter
• 200g raw peeled prawns , preferably tiger prawns
• 1 garlic clove , crushed
• 100ml white wine
• squeeze lemon juice
• small handful flatleaf parsley , roughly chopped

Per serving

548 kcalories, protein 30g, carbohydrate 75g, fat 13 g, saturated fat 7g, fibre 3g, sugar 4g, salt 0.94 g

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