Mrs. Jackson Cooks

Life through food

Midweek meals: Creamy prawn pasta

on June 17, 2011

This is one of those – when you have precisely 5 minutes to make and eat dinner and there’s not all that much in the fridge. Admittedly, you’d get nearer the 5 minutes requirement if you use fresh pasta – otherwise it’s more like 20 minutes, but if you really can only squeeze 5 minutes out of a day for dinner, then eat a banana and some raisins and worry about food another time. Otherwise, this is a very quick and satisfying recipe that unlike Jamie Oliver’s offerings – will deliver dinner within 30 minutes – it’ll even do it in 20 – give you a spare 10 minutes for something!

As you know, I keep bags of frozen prawns in my freezer – they make for very quick and easy lunches or dinners (not used them in breakfast yet – that might be taking it a bit too far!). Plus, when you’ve run out everything else, there’s prawns to fall back on. I usually have raw prawns (unless I can only find cooked ones) as they taste a lot juicier and less rubbery when cooked than the pre-cooked ones (because essentially, they’re cooked twice). My rule of thumb is – they’re done the minute they’re pink.

The original recipe came from this blog but of course, I had to meddle with it and adapt it! But it’s a very simple idea really.

Creamy prawn pasta

Serves 2

  • 150g pasta (dried, fresh, whatever)
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 red chillis, finely chopped
  • 125ml white wine
  • 3 tbsp low fat cream cheese (you can use plain or herbed)
  • 14 raw king prawns
  • 2 spring onions, finely chopped
  • 2 tomatoes, finely chopped (although hubby requested it be more tomatoey – so maybe another tomato?)
  • handful of fresh herbs, chopped (I used basil, parsley and sage, but anything will do really – maybe not rosemary though!)
  • salt and pepper to taste
  1. Boil the pasta according to the packet instructions. Drain and set aside when cooked.
  2. Meanwhile, heat the oil in a saucepan or high sided frying pan on a medium heat. Add the garlic and chilli and fry gently to infuse the oil (there really isn’t anything better than garlic and chilli as far as I’m concerned!). Then add the wine. Increase the heat and allow to bubble and reduce.
  3. When you have about half of the wine left, reduce the heat again and add the cream cheese, stir well to melt.
  4. Next add the prawns, stiring well until they start to cook.
  5. Then add the spring onions, tomatoes, fresh herbs and salt and pepper. Stir well to coat in the sauce and allow to simmer for a couple of minutes.
  6. Finally toss in the pasta, coat in the sauce and serve with garlic bread and a glass of white wine
  7. Enjoy the creamy deliciousness 🙂

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