Garlic Prawn Spaghettini With Saffron & Thyme Butter

20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #30097

August 06, 2018



"From our Saturday newspaper The Weekend West. Times are estimated."

Original is 6 servings

Nutritional

  • 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

Step by Step Method

Step 1

Cut prawns in half horizontally.

Step 2

Combine prawns, garlic, chilli and 2 tablespoons of the oil and set aside.

Step 3

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.

Step 4

Cook spaghettini in a stock pot of boiling salted water until al dente, being careful not to overcook.

Step 5

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.

Step 6

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.

Step 7

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for ones that have a firm texture and a bright, vibrant color.
  • For the best flavor, use freshly squeezed lemon juice instead of a store-bought variety.

  • Substitute shrimp for chicken: This substitution is great for those who don't eat seafood, or for those who are looking for a more budget-friendly option. Chicken is a much more affordable option than shrimp, and it still provides the same amount of protein.
  • Substitute spaghettini for linguine: This substitution is great for those who are looking for a more hearty pasta dish. Linguine is a thicker noodle than spaghettini, which makes it more filling and satisfying.

Garlic Prawn Spaghettini With White Wine & Parsley Sauce Replace the saffron, thyme and butter with 1/4 cup white wine, 2 tablespoons of chopped parsley and 2 tablespoons of butter. Heat a large, deep non-stick frying pan over a medium-high heat and cook prawns, stirring for about 3 minutes, or until cooked through and then remove and set aside. Add remaining wine, soy sauce and parsley 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 the butter over pasta and toss to combine and then divide among serving bowls.



Roasted Asparagus with Parmesan Cheese - Roasted asparagus is the perfect side dish to complement this garlic prawn spaghettini. It's light and crunchy texture pairs well with the saffron and thyme butter and the Parmesan cheese adds a salty, nutty flavor that brings out the flavors of the pasta dish.


Grilled Zucchini and Tomato Salad: This light and refreshing salad is the perfect accompaniment to the garlic prawn spaghettini. The zucchini and tomatoes are grilled to perfection, giving them a smoky flavor that complements the saffron and thyme butter. The addition of fresh herbs and a drizzle of olive oil adds a bright, acidic flavor that balances out the richness of the pasta dish.




FAQ

Q: How long do I need to cook the spaghettini?

A: The spaghettini should be cooked in a stock pot of boiling salted water until al dente, being careful not to overcook. This should take about 8 to 10 minutes.



Q: What is the best way to store spaghetti?

A: The best way to store spaghetti is in an airtight container in a cool, dry place. It should be stored away from direct sunlight. If stored properly, it can last up to two years.

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Fun facts:

Fun Fact 1: This recipe is a variation of the classic Italian dish ‘Spaghetti alla Puttanesca’, which translates to ‘whore’s spaghetti’. It is said to have been invented by the prostitutes of Naples in the late 19th century as a quick and easy meal to prepare for their clients.

Fun Fact 2: The use of saffron in this recipe is a nod to the Middle Eastern cooking tradition. In ancient times, saffron was used by royals as a dye for clothing and was so expensive that it was even used as currency in some parts of the world.