Spicy Prawn Oil & Tomato Pasta
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Spicy Prawn Oil & Tomato Pasta
Recipe By Courtney Roulston
Ingredients
16 green (raw) king prawns, shells on
400g San Remo spaghetti
sea salt and black pepper to taste
2 cloves garlic, chopped
1 x 250g punet cherry tomatoes, halved
¼ cup basil leaves, picked
30g parmesan cheese to serve, grated fresh from a block
spicy prawn oil
¾ cup Squeaky Gate extra virgin olive oil
1 tsp whole fennel seeds
1 onion, diced and separated into two portions
½ cup carrot, grated
1 tbsp dried chilli flakes
Method
To make the Spicy prawn oil, heat a non-stick frying pan over a medium heat. Add in the oil and prawn shells and fry for 8-10 minutes, or until the oil is fragrant and the shells have changed colour. Add in half the onion, fennel seeds, carrot, salt and chilli. Cook an a gentle heat for a further 8-10 minutes to infuse the oil. Allow to cool and drain the oil into a sterilised jar.
Bring a large pot of salted water up the boil. Cook the spaghetti for 10 minutes, or until al dente. Drain and reserve ½ cup of the cooking water.
Heat a large frying pan over a medium/high heat. Add in 2-3 tablespoons of the spicy prawn oil and the remaining onion and garlic. Cook for 2 minutes before adding in the tomatoes and toss through to soften slightly. Add in the prawns and cook them for 1 minute.
Add the spaghetti and basil to the prawn and tomato mixture and toss through with a little of the pasta cooking water to coat the pasta.
Divide the pasta into serving bowls and top with a little extra spicy prawn oil, grated parmesan and cracked black pepper.
