Prawn, garlic and parsley pasta
Ingredients
For the prawn stock
- 1 tbsp olive oil
- 3 prawn heads and shells, crushed (see below)
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 150ml/5fl oz water
- ½ fish stock cube
- 1 tsp tomato purée
- ½ lemon, juice only
- 50ml/2fl oz beer
- 25g/1oz butter
- salt and freshly ground black pepper
For the sauce
- 1 tbsp olive oil
- ½ red pepper, chopped
- 3 spring onions, sliced
- 100ml/3½fl oz double cream
- 3 king prawns, shells and heads removed and reserved, but tails left on, de-veined
- 2 tbsp chopped fresh parsley
To serve
Method
For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes.
Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl.
For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley.
To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread.
