Spaghetti Prawns Recipe, a fast Dish of fine Cuisine

Name: Spaghetti Prawns Recipe, a fast Dish of fine Cuisine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti al Nero di Seppia 350 g; cloves of garlic 2 pc; oliv oil 30 ml; white wine 80 ml; Vegetable broth 80 ml; Lemon 1/2 pc; Salt 1 pinch; Cayenne pepper 1 pinch; nutmeg 1 pinch; butter 25 g; brown sugar 3 pinches; oliv oil 1 tbs; shrimps or prawns 200 g; Salt some; Pepper some; courgettes 2 pc; pomegranate seeds some; fresh parsley 1/2 bunch

Spaghetti prawns recipe picture — Spaghetti Prawns Recipe Image © Thomas Sixt

Picture of Thomas Sixt Chef and Food Photographer

Author:
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Now I would like to present you my Spaghetti Prawns Recipe.

A quick recipe and a feast for all the senses. I love Prawns… Now it has come out 😉

Prawns are easy to prepare, rich in protein and low in calories and have a fine taste.

In the perfect preparation the crustaceans are also optically a feast for the eyes. I am also a fan of fast preparations.

This is especially interesting when the time window in the evening is small and the hunger is big.

That’s why I don’t want to go into too much detail here, but go into the kitchen with you right away and we’ll get to work… Good luck and good appetite!

Table of Contents

Recipe
Comments, Cooking Questions and Answers
Print

1. Recipe Spaghetti Prawns
2. Nutritional Information
3. Prepare Spaghetti Prawns Deliciously
4. Preparation in the Process Spaghetti Prawns
5. Weitere, passende Ideen zum Selberkochen

1. Recipe Spaghetti Prawns

Now we’re getting started:

Step by step, we’re getting to a fine meal in a short time, which presents itself convincingly beautifully on the plate.

Enjoy the preparation, good luck and a good appetite!

Spaghetti Prawns

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 659

Total Time 35 Min.

Simple guide to prepare spaghetti prawns.

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Ingredients

Spaghetti Preparation
350	g	Spaghetti al Nero di Seppia (or other spaghetti)
2	pc	cloves of garlic
30	ml	oliv oil
80	ml	white wine (I use dry white wine)
80	ml	Vegetable broth
1/2	pc	Lemon (I only use a little juice here to fine-tune the acidity.)
1	pinch	Salt (I use Himalayan salt)
1	pinch	Cayenne pepper
1	pinch	nutmeg (freshly grated)
25	g	butter
3	pinches	brown sugar (I use brown raw sugar.)
Prawns, Courgettes and Decoration
1	tbs	oliv oil
200	g	shrimps or prawns
some		Salt
some		Pepper
2	pc	courgettes (I love thin and small zucchini)
some		pomegranate seeds
1/2	bunch	fresh parsley (chopped)

Instruction

Past cook prepare

Place a large pot of water on the stove and bring to the boil.

Place the pasta on top.

Salt the water abundantly, pasta water may taste like sea water!

Prepare Prawns

Separate 200 g Prawns from their shells.

Raw shrimp — remove the intestines from raw shrimp

Prawn cleaning

Cut the Prawn finely at the top of the Prawns, if the Prawn has not yet been cut.

The intestine is the black thread that is clearly visible.

Remove the Prawn intestines.

Frying prawns — Shrimp and shrimp shells when frying

Fry Prawns

Fry the Prawn and Prawns shells in 3 tbsp olive oil in a pan.

Remove the prawns from the pan and place them in the pan.

finely diced garlic cloves — Peeled fresh garlic and finely diced the cloves

Prepare garlic

Peel 2 fresh garlic cloves and dice finely.

Roast the garlic — Garlic roasted golden brown creates the typical aroma that we know from Italian cuisine.

Fry garlic

Place the garlic in the pan with the Prawns shells and brown a little in olive oil to create light roasted aromas.

This gives the dish the typical taste of alla spaghetti Aglio e Olio.

Prepare the pasta sauce with garlic and onions — Deglaze onions and garlic with white wine and stock and bring to the boil.

Deglaze garlic

Add the white wine, vegetable stock, lemon grater and juice to deglaze.

Season

Season the broth with grated nutmeg, cayenne pepper and salt.

Shrimp shells in the broth — Shrimp shells in the stock for spaghetti

Sauce base cooking

Let the Prawns stock simmer for about 15 minutes.

The taste of the roasted Prawn shells is transferred to the stock.

Add a little butter and lemon juice to the stock, season to taste with a little sugar to taste.

Grill the zucchini — Fry zucchini in a grill pan

Prepare vegetables

Clean 1-2 pieces of small, slender zucchini, halve and cut into oblique slices.

Roast the zucchini slices in a grill pan to create a nice roasting pattern on the vegetables.

fried shrimp and fried zucchini — Fried prawns and grilled zucchini on extra plates

Provide ingredients

Take zucchini out of the pan to set aside the prawns.

spaghetti black — The sauce is waiting for the pasta. First cook the sauce to the end, only then "throw" the pasta into the boiling water

Spaghetti cooking

Now put the spaghetti into the large pot with the boiling water as a whole.

Cook the pasta al dente with the saucepan open.

Spaghetti in the pan — Swirl the pasta in the pan before serving.

Refine Spagehtti

Remove the Prawn shells from the pot.

Place the spaghetti, cooked until firm to the bite, poured off and shaken dry, in the mixture of broth, garlic and white wine.

Turn with a spaghetti tong, add freshly cut parsley and toss the noodles properly.

Keep plates or bowls warm for serving.

Prawns on black pasta — Black paste with prawns. Since the eye eats too and for a refined fruity component, I add pomegranate seeds.

Arrange Dish

Now use the heated plates.

Take the spaghetti out of the bath and wind it up with a fork like a ball of wool.
Heat the Prawns briefly.

Drape the zucchini and cover the spaghetti with the fried prawns.

Garnish with pomegranate seeds and serve nimbly.

Enjoy your meal!

Depending on the origin of the spaghetti, they lose some colour when cooked. Add some starch to the cold cooking water, the starch reduces the colouring of the black pasta.

2. Nutritional Information

3. Prepare Spaghetti Prawns Deliciously

For this delicate noodle dish I thought up this combination of ingredients:

black pasta (Spaghetti al Nero di Seppia)
prawns
courgette
garlic
lemon
white wine
vegetable broth
salt, pepper, cayenne pepper and nutmeg
pomegranate

Spaghetti al Nero di Seppia can be found in Italian specialist shops or in well-stocked supermarkets.

Spaghetti with shrimp — Spaghetti with fried prawns and courgettes – a feast for the eyes and palate. © Thomas Sixt Food Photographer

Raw and unpeeled prawns — Raw prawns still in shell as an attractive main actor of our food. © Thomas Sixt Food Photographer

4. Preparation in the Process Spaghetti Prawns

I have written down a great sequence for you here, so that everything fits together wonderfully in terms of time and taste:

Fry the Prawns and dried Prawns shells over high heat with a little oil.
After about 3-4 minutes, remove the Prawns from the pan and place them in an extra pan.
Add the garlic to the Prawns shells (carcasses) and brown lightly.
Deglaze with white wine and pour in vegetable stock.
Simmer the Prawns stock for 15 minutes, season with the spices.
Remove the Prawns shells.
Grill zucchini in an extra pan, I like to use the ribbed grill pan for a nice zucchini pattern!
Add water for boiling and season with salt after boiling.
Cook the spaghetti in the pot until al dente, drain and drain well.
Swing the pasta in the prepared broth.
Heat the Prawns briefly in the pan and add them hot to the pasta on the plate together with the courgettes.
Sprinkle with pomegranate seeds and serve.
Refined cooking like a professional is not difficult.
The Prawns shells, also known as carcasses, develop a fine aroma through roasting, which then passes over to the stock when cooked!

If you use the step-by-step instructions below, you’ll loosely get the dish out of your wrist, I promise!