Recipe
Ingredients
5 kilo Emarati tiger shrimp
6 red vine tomato
2 tbsp salt
2 tbsp pepper
2 tbsp parsley
4 tbsp butter
1 shallot
6 cloves of garlic
Preparation
Step 1: Prawn
1. After rinsing the prawns, twist off the head, peel and devein by running a paring knife along the spine and discard the feces (gross I know)
2. You may save the shells and freeze them for stock
3. Pat dry and set aside
Instructions
1. In a stock pot of boiling water add a tablespoon of kosher salt
2. Add spaghetti and a drizzle of olive oil to prevent it from sticking
3. In a pan heat up about a tablespoon of butter and tablespoon of olive oil so the butter doesn’t burn
4. Season prawns with salt and pepper
5. Add prawns to the pan and cook for less than a minute on each side.
6. For added flavor cook down prawn shells and heads (optional)
7. In the same pan, sauté 5 clove of minced garlic until fragrant, then add a quarter shallot diced and a pinch of red chili flake for some heat
8. Slice your baby red vine tomatoes in half and add to the pan along with the par-cooked prawns
9. After about 8 minutes, pull the pasta and add directly to pan
10. Add a quarter cup of pasta water reserve to emulsify the sauce
11. Chop parsley and add to pasta and add salt & pepper to taste
12. Give it a good flick of the wrist and you're good to go
13. Using a carving fork, twirl pasta and lay prawn over tope as well as the pan sauce
14. Bon appetite
