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Home Recipe GARLIC PRAWN SPAGHETTI

GARLIC PRAWN SPAGHETTI

This delicious dish really compliments the juicy taste of our Wild Atlantic Prawns
  • Serves 2
Garlic-Prawn-Spaghetti3

200g spaghettini

1 tbsp vegetable oil

400g (14 oz) Quinlan’s Deep Water Prawns 

4 garlic cloves, finely chopped

½ tsp chilli flakes

3 tbsp soy sauce

2 tbsp oyster sauce

Spring Onion & Ginger Sauce:

1 cup finely sliced spring onion (scallions)

1 tbsp finely chopped ginger

1 tsp sea salt

¼ cup vegetable oil

2 tsp sesame oil

INFO:

  • You can buy our prawns in store at our Quinlan’s Fish Shops
  • You can order them through our website by choosing ‘local pickup’ at checkout for our Refrigerated Delivery Service to Dublin

STEP 1

To make the spring onion & ginger sauce, use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Transfer to a heat-proof bowl.

STEP 2
Place the vegetable oil and sesame oil in a small saucepan over medium-high heat. Heat until a wooden spoon dipped into the oil forms small little bubbles. Now pour the hot oil over the spring onion mixture. Stir to combine. Set aside for later.

STEP 3
Cook the spaghetti in a large pot of boiling salted water until just al dente. Reserve 1 cup of the pasta cooking water in case you need to thin out the pasta sauce later.

STEP 4
While the pasta is cooking, heat the 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the garlic, prawns and chilli flakes. Cook for 2-3 minutes or until the prawns are pink and opaque. Pour over the soy sauce and oyster sauce. Simmer for a couple of minutes then turn the heat off until the pasta is ready.

STEP 5
Drain the pasta and add into the pan with the prawns. Turn the heat back to high and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy (if it looks too thick for your liking, thin out with a little pasta water). Spoon over the spring onion & ginger sauce and toss. Divide among plates and serve.