Garlic Prawn Spaghettini With Saffron & Thyme Butter
August 06, 2018
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (318.7 g)
- Calories 581.1
- Total Fat - 20.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 231.4 mg
- Sodium - 1225 mg
- Total Carbohydrate - 69.1 g
- Dietary Fiber - 9.4 g
- Sugars - 0.2 g
- Protein - 29.4 g
- Calcium - 102 mg
- Iron - 1.4 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.2 mg
Cut prawns in half horizontally.
Combine prawns, garlic, chilli and 2 tablespoons of the oil and set aside.
Melt butter in a small microwave safe jug in the microwave for 20 to 30 seconds until sizzling and then add saffron, 2 teaspoons of the thyme and remaining oil and set aside.
Cook spaghettini in a stock pot of boiling salted water until al dente, being careful not to overcook.
Meanwhile heat a large, deep non-stick frying pan over a medium-high heat and cook prawns, in two batches, stirring for about 3 minutes, or until cooked through and then remove and set aside.
Add wine, soy and remaining thyme to same pan and boil for 2 minutes and then return prawns and pasta to pan and toss until coated with liquid.
Add enough lemon juice to taste and season and then drizzle some of the butter mixture over pasta and toss to combine and then divide among serving bowls and drizzle with the remaining butter mixture and sprinkle with extra chilli flakes if desired.
Tips & Variations
No special items needed.