Updated: Feb 20, 2021
This recipe is my version on an Italian classic. I love to try out new pasta shapes because as a picky eater, I usually tend to stick to the things I enjoy and pasta and prawns are top of the list of those few things. My first thoughts were that this appeared different from any other pasta shapes I have come across. It reminded of those curly edged lasagne sheets and tagliatelle but not . This discovery was exactly the inspiration I needed to get back in the kitchen. I got home and quickly jumped on YouTube to learn if there were any recipes I would appreciate, but it seems the world of YouTube is yet to discover this lovely gem. With numerous searches and no luck at finding any recipes, I had to think quickly of a way to get the most out of this pasta. I already had some king prawns defrosted for another recipe, so I decided on pairing the two and my mind figured out the rest. And here we are Spicy Prawn Mafalda.
I hope you enjoy it as much as I did.
Ingredients ( serves 2)
450g Raw King Prawns
250g Mafaldine Pasta also known as Mafalda Corta
1 Medium Sized Red Onion
1 Teaspoon Garlic Granules
1 Teaspoon Ground, White Pepper
2 Teaspoons All Purpose Seasoning
2 Tablespoons Of Dried Parsley (you can opt for freshly chopped parsley)
2 Teaspoons Of Dried Basil (you can opt for freshly chopped basil )
Chilli flakes ( Add as much as you prefer)
2 Teaspoons Of Italian-Style Tomato & Herb ( This can be left out)
1 Teaspoon Smoked Garlic Puree
1 Teaspoon Ginger Puree
60g Szechuan Stir Fry Sauce
1 Tablespoon Tomato Puree
1 Bouillon Cube (Chicken, Beef, Vegetable or Shrimp)
Plant Based Double Cream
2 Tablespoons, Extra Virgin Olive Oil (Can be substituted)
1/2 Cup Of Pasta Water
Defrost and clean the prawns then set aside
Chop onion to your liking
Bring a medium amount of water to a boil, add in 3 tablespoons of salt (Make sure the water is enough to cover all the pasta). When the water starts boiling and creating bubbles at this point add in the pasta of your choice - this recipe calls for Mafalda Corta. Allow pasta to cook for 5 minutes, drain and set aside some pasta water as this will be incorporated later.
In a saute pan, add some extra virgin olive oil on low heat (you can also use vegetable oil)
After 30 seconds add in the garlic and ginger puree and stir this in for another 30 seconds, next add in the chopped onions and stir. Leave this to cook until the onions have softened up.
Next add in the Szechuan stir-fry sauce and the tomato puree. Stir this in and allow cooking for 1-2 minutes on medium-low heat. At this point continuously stir so the sauce does not burn.
Add in the seasonings, add in half of the bouillon cube, next add in the pasta water. Stir and leave to cook for 1-2 minutes. Make sure the sauce does not dry up but allow it to thicken.
Once the tomato based sauce has thickened up, add in the prawns and stir making sure that all the prawns are fully coated with the sauce. Allow cooking for 3 minutes and take out the prawns (this will be added in at the end as we do not want the prawns to be over cooked).
Add in 2 tablespoons of double cream into the tomato sauce mix and the remaining bouillon cube then stir. After this, add in the pasta and stir again until the pasta is coated with sauce. Allow the pasta to cook for another 2-3 minutes (longer depending on how firm or soft you prefer your pasta) and finally, add the prawns in and stir to incorporate everything together.
Finish with a sprinkle of parsley (chopped or dried)
Serve, Buon appetito !!!