Firey Prawn Pasta

Firey Prawn Pasta


39 people made this

The rich buttery sauce in this recipe really brings out the taste of the prawns. You can also adjust the amount of lemon juice and Tabasco to your own taste.

Betty Pritsilverbeet

Serves: 4 

  • 500g angel hair pasta
  • 7 tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • Tabasco sauce, to taste
  • 1/2 lemon, juiced
  • 1/2 teaspoon mixed herbs
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 3 tablespoons vegetable oil
  • 600g king prawns - peeled and deveined
  • 2 tablespoons chopped fresh parsley

Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce and Tabasco to taste; mix well. Stir in lemon juice, mixed herbs, bay leaf and thyme. Keep warm, but do not simmer.
  3. Heat oil in large frypan. Saute prawns in oil for 3 to 4 minutes or just until prawns turn pink. Pour off all but 1 tablespoon liquid from frypan. Remove and discard bay leaf. Add butter sauce and stir well. Stir in parsley. Serve over angel hair pasta.

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