prawns in white wine and garlicrating:
This sounds like a LOT of garlic but, because of the way it's cooked, this isn't the anti-vampire recipe you might otherwise imagine. Trust me - try it.
- Prawns - big ones, say five per head
- Garlic - three big cloves per head - yes, really - see later.
- Drinkable white wine - something fairly sweet works best.
- A few chilli flakes or a medium "pow" red chilli
- A little ollive oil and some butter.
As much of yuor favourite shape pasta per head as you think sensible.
Peel the cloves of garlic, slice, don't crush.
Prepare the prawns. Peel, devein, etc. (If you have precooked praws, just make sure they're dry. If you have frozen prawns, thaw, and dry.)
Heat a good knob of butter and a couple of tablespoons of olive oil in a saute pan. When it's well warm, throw in the garlic. Lower the heat and cook gently until the garlic softens.
(Cook your pasta now - if it's fresh pasta you can cook it whilst you do the prawns, if you have dried pasta, cook it first, time it to be ready when the prawns are!)
Bring the heat up again and add the wine. Stir it around to deglaze the pan and make sure it's all mixed. Simmer for a few minutes, then throw in the prawns, the chilli flakes, and a little salt. Give it JUST long enough to cook/reheat the prawns, no longer as the pranws will shrivel and go tough.
Drain the pasta. Take the saute pan off the heat, throw in the pasta, mix well, and serve.