Egyptian herby garlic prawn pasta
Egyptian cuisine · Middle Eats · ♥ 2.2K likes · 67.1K views · 6 min video
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Ingredients
Method
Techniques
- 35 g minced garlic
Peel a head of garlic and crush to 35 g minced garlic.
- 40 g coriander
- 15 g dill
Strip the coriander leaves (pulling the stalks through a box grater is fastest) and chop to 20 g; chop the dill, discard the stalks and measure 10 g.
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp cayenne pepper
Check the prawns are deveined; season with salt, white pepper and cayenne and mix with a spoon.
- 20 g butter
Melt 20 g butter in a heavy pan over medium-high heat; cook the prawns about 90 seconds per side until orange, in batches if needed, and set aside. They need not be cooked through.
- salt
- water
Bring a pot of heavily salted water to the boil and cook 300 g linguini to the packet time until al dente.
- 300 g linguini
- 10 g butter
In the same pan melt 10 g butter over medium-low heat and cook the garlic about a minute without browning.
- 600 ml double cream
- 200 ml vegetable stock
- ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp white pepper
Add the cream and stock and whisk slowly about 5 minutes to warm the cream without splitting it; season with salt, cayenne and white pepper; raise to medium once it steams.
- 100 ml pasta water
Whisk in 100 ml starchy pasta water and cook about 20 minutes more, stirring every 10-20 seconds, until thick enough to coat the back of a spoon (about 25 minutes overall).
Turn the heat to low; return the prawns for a couple of minutes, then stir in the coriander and dill; taste and adjust.
Prawns, herbs and tossing the pasta