Recipe: Creamy Pasta with Prawns & Vegetables

 

While we were away, Dh went 'prawning' with a mate or two.  It's a rather late night affair, best done just after dark.  Dh invested in a prawn light and a prawn net and off he went to have some fun.  The good thing about prawning this year was that the river inlet was blocked off by a bank of sand, so the prawns were in good number and size.  A guaranteed return for the time and investment in equipment!  He came home with enough prawns for a really good meal.  I had to come up with something to do with them.  Prawns did not feature in my holiday recipes!  I managed to come up with something really quite delicious with what I had on hand and documented the recipe.  Dh insisted on a photo which he declared, should go "straight to the blog".  I expected him to say "straight to the pool room", thanks to 'The Castle'!

Creamy Pasta with Prawns and Vegetables

about 500g fresh prawns, peeled and de-veined

1 small to medium red onion, chopped

2 cloves garlic, crushed

zest of 1 lemon and the juice of half the lemon

200-300ml cream

2 carrots, cut into matchsticks

½ head of broccoli, cut into smallish florets

pasta, cooked according to package instructions

butter or olive oil

1.    Using a steaming pan over the pasta, steam carrots and broccoli until just tender.

2.    Melt butter in a large fry pan and add onions and garlic; sauté until transparent and softened.

3.    Add the lemon zest and cream.

4.    When the cream has begun to simmer, turn the heat down and add the lemon juice and prawns.  Stir slowly to combine the ingredients.

5.    Once the prawns are nearly cooked, add the cooked pasta and serve.

Everyone raved about their meal and wished there were more!  One of the things I enjoy about seaside holidays is the potential for free protein to add to our diets, in the form of seafood.  We ended up with two meals of prawns thanks to some zealous prawning.