Recipe 08 ➺ Nicholas Bennett
Scarlet Prawn Spaghetti
Having worked in leading restaurants nationally and internationally, Chef Nicholas Bennett has garnered incomparable knowledge and skill within the Melbourne food scene. Nick now oversees the food operations for HQ Group, Melbourne, operating the popular Arbory Bar & Eatery and Arbory Afloat.
For Sometimes Always, Nick has given us a Summer staple- bright, Scarlet Prawn Spaghetti, with a fair douse of lemon. The perfect dish to hero the centre of the table on a balmy night!
Ingredients & Method
TIMING
25mins Prep Time
20mins Cooking Time Feeds 6-8
INGREDIENTS
18 Large Scarlet prawns, kept whole with the shell on and butterflied from under the head to the tail (can be substituted for king prawns, lobster, WA marron or crab)
1 Punnet yellow cherry tomatoes
1 Punnet red cherry tomatoes
100g Shallot, brunoise
50g Garlic, crushed
1 Large red chilli, finely sliced
1/3cup Parsley, finely sliced
200ml Olive oil
300ml Fish stock
60g Passata
White wine
Lemon juice, to taste
750g Spaghetti
Salt, to taste
Pepper (freshly cracked), to taste
25mins Prep Time
20mins Cooking Time Feeds 6-8
INGREDIENTS
18 Large Scarlet prawns, kept whole with the shell on and butterflied from under the head to the tail (can be substituted for king prawns, lobster, WA marron or crab)
1 Punnet yellow cherry tomatoes
1 Punnet red cherry tomatoes
100g Shallot, brunoise
50g Garlic, crushed
1 Large red chilli, finely sliced
1/3cup Parsley, finely sliced
200ml Olive oil
300ml Fish stock
60g Passata
White wine
Lemon juice, to taste
750g Spaghetti
Salt, to taste
Pepper (freshly cracked), to taste
METHOD
This is a great recipe for a lunch or dinner party. It is not too difficult to make, looks great as a centrepiece and is perfect to share with large numbers of friends!
Halve cherry tomatoes and place in a bowl with 20ml of olive oil and a pinch of salt. Lay flat on a baking paper-lined tray. Place into a preheated oven at 110c and dry out for 2 hours. While the tomatoes are drying prepare the remaining ingredients and set aside.
Fill a large deep pot with water, add a tablespoon of salt and bring to a boil. Cook the pasta until al dente, or roughly 6-8 minutes.
While the pasta is cooking, heat a large wide heavy-based pot. In this pot over a medium to high heat place the olive oil then add the prawns and quickly sauté. Once the prawns are slightly cooked remove them and place into a bowl and set aside.
In the same pot add a touch more oil and bring down to a medium heat. Add the shallot, garlic and chili and gently sauté for 1-2 minutes making sure you get no colour, then deglaze with a splash of white wine.
Once the wine has reduced slightly add the fish stock and passata and bring to a boil.
With the pasta al dente, remove and place into the pot, add a little of the pasta water, prawns and dried cherry tomatoes. Cook over a medium heat reducing the sauce and adding a splash of olive oil.
Turn off the heat, season with lemon juice, salt pepper and parsley. Gently mix and place into a serving dish, generously top with the pangrattato and a drizzle of olive oil.
This is a great recipe for a lunch or dinner party. It is not too difficult to make, looks great as a centrepiece and is perfect to share with large numbers of friends!
Halve cherry tomatoes and place in a bowl with 20ml of olive oil and a pinch of salt. Lay flat on a baking paper-lined tray. Place into a preheated oven at 110c and dry out for 2 hours. While the tomatoes are drying prepare the remaining ingredients and set aside.
Fill a large deep pot with water, add a tablespoon of salt and bring to a boil. Cook the pasta until al dente, or roughly 6-8 minutes.
While the pasta is cooking, heat a large wide heavy-based pot. In this pot over a medium to high heat place the olive oil then add the prawns and quickly sauté. Once the prawns are slightly cooked remove them and place into a bowl and set aside.
In the same pot add a touch more oil and bring down to a medium heat. Add the shallot, garlic and chili and gently sauté for 1-2 minutes making sure you get no colour, then deglaze with a splash of white wine.
Once the wine has reduced slightly add the fish stock and passata and bring to a boil.
With the pasta al dente, remove and place into the pot, add a little of the pasta water, prawns and dried cherry tomatoes. Cook over a medium heat reducing the sauce and adding a splash of olive oil.
Turn off the heat, season with lemon juice, salt pepper and parsley. Gently mix and place into a serving dish, generously top with the pangrattato and a drizzle of olive oil.