John Myers
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Broad Pasta with Prawns – Pappardelle Al Scampi
The perfect broad pasta with prawns – pappardelle al scampi recipe with a picture and simple step-by-step instructions.
For the vegetables:
- 200 g Water
- 5 g Chicken broth, Kraft bouillon
- 16 Shrimp, peeled, fresh or frozen, approx. 15 cm
- 4 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 40 g Carrot
- 50 g Sugar snap
- 2 Hot peppers, red, long, mild
- 1 smaller Chilli, green, fresh or frozen
- 2 tbsp Olive oil
To extinguish:
- 30 g Pasta water
- 20 g Tomato juice
- 4 tbsp Fish stock
To garnish:
- 1 pinch Hot peppers, red, dried, crushed, medium hot
- Flowers and leaves
- Rinse off the fresh and thawed prawns and place them dry on paper towels.
For the vegetables:
- Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the snow peas, cut off both ends and pull off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones.
- Remove the stems from the red peppers, wash them, cut in half lengthways, remove the grains and the partitions and cut the halves diagonally into pieces approx. 1 cm wide. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
The pasta:
- Bring the water to a boil and dissolve the chicken broth in it. Break the pasta into pieces approx. 6 – 8 cm long and add the boiling broth. Hang the prawns in a colander and steam with the lid on until they are pink. Cook the pasta in 6-10 minutes until al dente. Strain and keep the broth. Spread the pasta on a fresh tea towel. Finish the sauce to deglaze.
Fry pasta:
- Heat a wok or deep pan. Add the olive oil and let it get hot. Add the onions, garlic and the chilli and stir-fry for 30 seconds. Add the carrots and stir-fry for another 30 seconds. Add the peppers and snow peas and stir-fry for 1 minute. Sprinkle on the pasta, mix well and fry for 2 minutes.
Show time:
- Deglaze with the sauce and simmer for 2 minutes. Put the mixture on a serving bowl, place the prawns on top, garnish, serve and enjoy warm.
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