John Myers
Spicy and Hot Prawns with Pasta
The perfect spicy and hot prawns with pasta recipe with a picture and simple step-by-step instructions.
- 250 g Shrimp
- 1 Pc. Chilli fresh
- 1 Pc. Fresh onion
- 2 Pc. Peeled garlic clove
- 1 tsp Hot paprika powder
- 1 Pc. Rosemary fresh
- 4 tbsp Olive oil
- 1 tbsp Butter
- Rosemary fresh
- Sea salt from the mill
- Pepper from the grinder
- Spaghetti
- Cook the spaghetti as usual in plenty of salted water until aldente. I still add some broth (about 1/2 teaspoon vegetable stock powder) and turmeric to the cooking water myself. You are also welcome to make pasta yourself, if you have the time …
- If fresh prawns are not available, defrost the frozen prawns beforehand. You can also take frozen prawns alla Provence. Dice the onion, finely dice the garlic, choose the fresh chilli pepper depending on the heat you want, and cut into thin rings. Or, as I did in this case, grate it frozen. If you don’t like it that spicy, you should core the chilli beforehand and choose a mild chilli. With frozen chilli you can also dose well with seeds via a grater.
- Heat plenty of olive oil in the pan (100 ml is quite appropriate, it can also be more, is healthy). Add the prawns and sprinkle with the paprika powder. Sweat for a short time, then add the onion, garlic and chilli (if frozen with a grater, grate at the end!). Fry everything well and swirl through it more often.
- Then distribute everything towards the edge and put the butter in the middle of the pan. Sprinkle with fresh rosemary needles and let the butter froth. Roast the needles nicely.
- Drain the spaghetti and add to the shrimp pan, toss thoroughly. Chop the parsley and add it. Season to taste with salt and pepper.
- Tip 6: If you like it spicier and are not a vegetarian, you can also add about 1-2 tablespoons of diced ham when you sweat it. I also like to add olives when I have some there anyway. Simply cut in half lengthways and add with the pasta and only sweat briefly.
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