Firey Prawn Pasta

    Firey Prawn Pasta

    (40)
    4saves
    35min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (40)

    Reviews in English (40)

    by
    15

    I made the sauce, cooked the pasta and sauteed the shrimp but the sauce tasted so awful, I had my husband taste it. I figured it might be just me having a problem since all these good reviews were up but he agreed. This is horrible! Don't waste your time or precious ingredients.  -  16 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    12

    This recipe needs no alterations!!! Very good and extremely easy. The rich buttery sauce really enhances the natural flavor of the shrimp and the ease of preparation makes it one I'll make time and again!!! Kudos!!!  -  13 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    10

    Too lemony with the juice of half a lemon. I found it to be tasteless and too heavy with all the butter.  -  29 Sep 2005  (Review from Allrecipes USA and Canada)

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