1. 350gms spaghetti
2. 300gms tiger prawns; deshelled and deveined
3. 1 ½ tsp Chilli flakes (adjust heat to personal preferences)
5. Parmesan cheese
6. Salt; to season
7. Extra virgin olive oil
To make the pesto:
2 tbsp. toasted pine nuts
1 cup packed flat leaf parsley
¼ – ½ cup Extra virgin olive oil
Juice from one lemon
1 garlic clove
½ cup parmesan; grated
Salt, to season
To prepare the pesto, blitz together the parsley, pine nuts, juice of half a lemon, garlic, parmesan and ¼ cup olive oil. Taste and add more olive oil or lemon as needed; season with salt. Remove and keep aside.
Clean the prawns, wash and pat dry excess moisture. Add half of the pesto and 1 tsp chilli flakes to the prawns; season with salt if necessary (remember the pesto has salt). Keep for about 15 minutes.
Cook the spaghetti in salted boiling water as per packet instructions till al dente, drain and keep aside. Reserve some of the water in which the pasta was cooked.
Heat 2-3 tbsp olive oil in a pan and shallow fry the prawns.
Add the drained spaghetti along with the remaining pesto and toss through with the prawns till combined. If it feels too dry, add a bit of the reserved pasta water and mix well to combine.
Season with salt and chilli flakes if necessary.
Serve warm with grated parmesan on top.
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