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Forks and Corks: Garlic Pasta with Prawns
Society | July 7, 2005, Thursday // 00:00
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INGREDIENTS:
8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
8 tiger prawns, peeled and deveined
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot.
2. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Toss in prawns, and cook for 5 minutes on each side. Remove prawns, and set aside. Remove garlic slices, and discard.
3. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until evenly distributed. Transfer to serving dish. Arrange prawns on top, then sprinkle with remaining Parmesan and parsley.
8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
8 tiger prawns, peeled and deveined
1/2 cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot.
2. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Toss in prawns, and cook for 5 minutes on each side. Remove prawns, and set aside. Remove garlic slices, and discard.
3. Pour oil over pasta in pot, and toss to evenly coat. Sprinkle 3/4 of the Parmesan cheese onto pasta, and stir until evenly distributed. Transfer to serving dish. Arrange prawns on top, then sprinkle with remaining Parmesan and parsley.
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