This is a lovely easy recipe and is beautiful with fresh green prawns. It’s a great mid-week recipe because it’s quite quick to prepare, and the sauce is smooth and silky. I think it’s a nice change from having a tomato based sauce.
This dish reminds me of an amazing scampi (small prawns) pasta we had in Venice. We had visited the amazing fish markets in Venice earlier in the day and had heard good things about the seafood at this restaurant. After some language confusion we were presented with an enormous serve of fresh, fragrant garlic and tomato scamp pasta. It was one of the best things I’ve ever eaten, and it was so simple. I’m still working on recreating the taste – it all turns upon the quality of your seafood.
A favourite and on reasonably high rotation in our household. I don't remember where I originally found the recipe (it's handwritten into my book) however I have made a few adaptations over time.
Details
- Prep Time:
10 min - Cook Time:
30 min - Ready Time:
40 min
Ingredients
- 500 grams Pasta (I use spaghetti or linquine)
- 3 cloves Garlic, finely chopped
- 1 cup White wine
- 2 tbsps Butter (more if you want more sauce)
- 1 tbsp Olive oil
- 1 pinch Chilli flakes
- 20 Green prawns, peeled except for tails
- 5-6 Semi-dried tomatoes, chopped
- 1 tbsp Lemon juice
- 1 tsp Lemon zest
- 2 tbsps Parsley
- handful Cherry tomatoes, halved
- 1 stalk Bok choy, chopped
- 1 tbsp Parmesan cheese, finely grated
Directions
- Cook the past in a large saucepan of boiling salted water. Reserve 1/2 cup of pasta water. Drain pasta and set aside to keep warm.
- Put oil in a frying pan with the garlic and heat gently over a low heat.
- When the oil is hot add the prawns, chilli and half the parsley. Increase the heat to high and cook for 2-3 minutes. Turn the prawns and cook through.
- Remove the prawns and set aside.
- Add the lemon juice and white wine to pan, allow to bubble and reduce for two minutes. At this point I added the semi-dried tomatoes, cherry tomatoes, bok choy and some pasta water and parmesan.
- Once the bok choy has cooked down a bit, stir in cold butter and lemon zest until you have a smooth sauce.
- Add the prawns and pasta and toss through sauce and heat through.
- Top with remaining parsley and some more grated parmesan cheese.
- Enjoy!
23.07.10 | 
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hello!
Let you know how it turns out! many thanks!
im trying this recipe tonight! i didnt have bok choy so im substituting with spinach
Hope the recipe went well! Spinach would be a great substitute.