Have you been missing the Cactus Club’s DISCONTINUED Prawn Spaghettini? Well you’re not the only one! And this super and easy delicious recipe will help.
How To Make This Prawn Spaghettini Recipe
This is an easy weeknight dinner recipe that is filled with tons of herbs for flavouring!
Start by cooking the spaghettini as per instructions and then cooking up the prawns before setting them aside. In the same sauce pan to retain that delicious flavour, add in the ingredients to make a white wine reduction before adding in the tomato sauce and herbs.
This dish is garnished with Italian Parsley, Lemon Wedges and Garlic Crostini.
And while, when I made the Cactus Club’s Spaghetti Portofino I felt like the bread was too much but it goes really well with this sauce.
Prawn Spaghettini Recipe Tips
Now, this recipe is really easy but the hardest part is actually to balance the acidity. This dish starts with a white wine reduction and has tomato sauce with lemony prawns so it can be easy to overpower.
That’s why it’s important to add a lot of butter at the beginning. And if after adding the herbs and spices, you still feel like it’s too acidic, the trick is to add a bit more butter or just a tiny bit of baking soda to balance it out.
I also like adding in the basil at the beginning so it gets really infused into the sauce but then also the end because then it’s really pretty.
The Prawn Spaghettini Recipe
Ingredients
Makes 2 Servings
Prawn Spaghettini
4 oz Spaghettini noodles (2 Servings)
3 Tbsp Butter
1 Clove of Garlic, minced
12 Prawns or Jumbo Shrimp (6 per plate)
2 Shallots, Minced
1 Tbsp of White Wine or White Wine Vinegar
1/4 Cup of Chicken Stock
1 Can of Stewed Tomatoes
1/4 Cup of Basil
6 Sage Leaves
3-4 Stems of Thyme
2 Tbsp of Chervil or Tarragon
1 Tbsp of Chilli flakes (to taste)
1/4 Cup of Olive oil
1 Tsp of Lemon juice
Garnish
Chopped Italian parsley (Chopped)
Garlic crostinis (Optional)
Lemon Wedges
Instructions
- Bring a pot of salted water to a boil and cook the spaghettini noodles according to package instructions. Drain the noodles and set aside.
- In a saucepan, melt 2 Tbsp butter over medium heat. Add the minced garlic and prawns to the pan and cook for 2-3 minutes or until they are pink and cooked through. Remove from pan and squeeze on lemon juice.
- After the prawns are removed, add 2 tablespoons of olive oil and the minced shallots and cook until they are softened, about 3-4 minutes.
- Add the white wine vinegar and chicken stock to the pan and bring the heat to medium high for about 1 minute. Reduce the heat to low and simmer for 2-3 minutes or until the vinegar has reduced by half.
- Add in stewed tomatoes with basil, sage, thyme, chervil or tarragon, chilli flakes. I like to add 1/2 the basil at the beginning to infuse the flavour and 1/2 at the end to maintain the colour. Add in additional tbsp of butter.
- Add the cooked spaghettini noodles to the pan with the prawns and toss to coat with the sauce.
- Garnish the spaghettini with Italian Parsley, Garlic Crostini, and Lemon Wedges.
- Serve immediately and enjoy!
