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Pasta with Spiced Prawns & Chorizo

Mar 6

Posted by admin in pasta, seafood, spanish, the recipes | No Comments

"A Spanish flavour in a hearty pasta meal."

  • 4 tbsp olive oil
  • 2 small onions , diced
  • 120g uncooked chorizo sausage, thinly sliced
  • 800g large tomatoes , chopped
  • 350g rigatoni
  • 200g large prawns , shells and tails removed if necessary, chopped
  • 2 large spring onions , thinly sliced, keep the whites and greens separate

Put the oil, onions and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.

Add the chorizo to the onions, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Gently simmer for a few mins more.

Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

 

Source : Adapted from Good Food Magazine: September 2010

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in just under an hour

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (2 votes, average: 4.50 out of 5)
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One-pan Prawn & Tomato Curry

Feb 14

Posted by admin in curry, seafood, the recipes | No Comments

"This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it"

  • 2 tbsp sunflower oil
  • 1 large onion , chopped
  • large piece ginger , crushed
  • 4 garlic cloves , crushed
  • ½ red chilli , finely chopped
  • 1 tsp golden caster sugar
  • 1 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp malt vinegar
  • 400g can chopped tomatoes
  • 400g raw king prawns
  • small bunch coriander , chopped
  • basmati rice , yogurt, mango chutney and Carrot & cumin salad, to serve

Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.

Source : Good Food magazine, April 2010

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 10 mins, Cook 20 mins

Nutritional Information :  per serving: 217 kcalories, protein 22g, carbohydrate 16g, fat 8 g, saturated fat 1g, fibre 3g, sugar 9g, salt 0.66 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Prawn & courgette linguine

Sep 4

Posted by silli in pasta, seafood | 1 Comment

“Cook the pasta al dente in this quick seafood recipe as the softer it is, the higher the Gi”

  • olive oil
  • 3 medium courgettes , halved lengthways and sliced
  • 1 garlic clove, finely chopped
  • pinch dried chilli flakes
  • 400g cooked peeled prawns
  • 200g tin chopped tomatoes , drained of juice
  • finely chopped basil leaves
  • 400g linguine , cooked according to packet instructions

Heat 2 tbsp oil in a pan, add the courgettes and fry gently until they start to go golden. Season, add a splash of water and cook while stirring and mashing to break the courgette down; this should take about 10 minutes. Add the garlic and chilli and cook for 2 minutes. Add the prawns, 2-3 tbsp chopped tomatoes and basil, season and cook for 5 minutes then add 1-2 tbsp olive oil.
Toss the linguine through the sauce and serve.

Source : Olive Magazine : June 2006

Servings/Yield : 4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Prep 25 min, Cook 5 min, Ready in 30 min

Nutritional Notes : Per Serving : 545 kcalories, protein 36.8g, carbohydrate 78.6g, fat 11.4 g, saturated fat 1.7g, fibre 4g, salt 2.09 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 4.00 out of 5)
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Linguine with Tuna Sauce

Apr 5

Posted by the editor in italian, pasta, seafood, the recipes | No Comments

“An authentic Italian pasta dish perfect for a relaxed bite with friends”

  • 4 tbsp extra-virgin olive oil
  • 3 tbsp fresh flatleaf parsley , chopped
  • 2 garlic cloves , finely chopped
  • 1 red chilli , deseeded and finely chopped
  • 1cm fresh ginger , peeled and finely chopped
  • 450g creamed tomatoes (passata)
  • 2 x 200g cans tuna in olive oil, drained and flaked
  • 375g linguine

Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in the tomatoes and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

Source : Good Food April 2004

Servings/Yield : 3-4 servings

Rating :

Difficulty : Easy

Course : Main

Preparation Times : Prep : 30 minutes

Nutritional notes : Per Serving: 615 kcalories, protein 35g, carbohydrate 78g, fat 20 g, saturated fat 3g, fibre 3g, sugar 2g, salt 1.2 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (6 votes, average: 5.00 out of 5)
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Easy Thai prawn curry

Mar 17

Posted by the editor in curry, seafood, thai, the recipes | No Comments

“Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes”

  • 1 tbsp. vegetable oil
  • 1 onion, chopped
  • 1 tsp fresh root ginger
  • 1-2 tsp thai red curry paste
  • 400 g chopped tomatoes
  • 50 g coconut cream
  • 400 g raw prawns, frozen
  • coriander, chopped to serve, optional

Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.

Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

Notes : Can be Frozen

Ingredient info : Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. It is used as an ingredient in cooking.

Source : Good Food : September 2008

Servings/Yield : 4 servings

Rating : 3 out of 5

Difficulty : Easy

Preparation Times : Prep: 5 Minutes Cook: 15 Minutes

Nutritional notes : Per Serving: 180 kcalories, protein 20g, carbohydrate 6g, fat 9 g, saturated fat 4g, fibre 1g, salt 0.86 g

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 3.00 out of 5)
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Tuna chilli linguine

Feb 16

Posted by the editor in pasta, seafood, the recipes | No Comments

“Cheap, simple, yet utterly delicious, this pasta dish is an ideal supper for two”

  • 250 g linguine
  • 200 g tuna, from a can
  • 4 tbsp olive oil
  • 1 red chilli, deseeded and finely chopped
  • lemon juice, a good squeeze
  • 1 handful fresh parsley

Cook the linguine according to the packet instructions, then drain well.

Meanwhile, drain a can of tuna. Heat the olive oil in a pan. Add the chilli and cook gently for 1-2 minutes. After letting the oil slightly cool, add a good squeeze of lemon juice and a good handful chopped fresh parsley. Flake in the tuna and gently stir through.

Toss the pasta with the tuna dressing to serve.

Notes : We didn’t have fresh parsley when we made this, so we did without.  Please be very cautious when adding the lemon juice to the chilli and hot oil, if it’s too hot the oil can react quite harshley and splash all over the place, which might burn you.

Wine Recommendation : Simple French vin de pays Chardonnay is good with this.

Source : Delicious Magazine : August 2008 (Slightly reworded)

Servings/Yield : 2 servings

Rating : 3 out of 5

Difficulty : Easy

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (3 votes, average: 4.67 out of 5)
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Penne With Hot Peppers

Sep 4

Posted by the editor in italian, pasta, seafood, the recipes | No Comments

“We really enjoy this pasta sauce.  Originally sourced by my father, this is a sauce that is quite rich and spicy, leaving you to want to mop up the last bits with some bread”
  • 120ml olive oil
  • ½ spanish onions, thinly sliced
  • 2 sm hot red chili peppers; chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon chili pepper
  • 12 shrimp, shelled and deviened
  • 65ml white wine
  • 1 tomato, peeled and chopped
  • 4 tablespoons tomato paste
  • salt and pepper
  • 1 teaspoon basil
  • 1 tablespoon parsley, chopped
  • 350g pasta, cooked and drained
  • parmesan cheese, grated

Heat the oil in a frying pan and saute the onion, peppers and garlic for about 5 minutes. add the chilli pepper, shrimp and cook over medium heat for another 5 minutes. add the remaining sauce ingredients and simmer for 10 minutes before adding parsley and seasoning with salt and pepper. toss pasta with butter and grated cheese and serve with sauce.

Source: Pasquale Caprino Servings/Yield: 4 servings Course: Main Preparation Times: Prep: 30 Minutes

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Dog\'s dinnerNot my sort of thingGood but not for meWould try againLoved it! (1 votes, average: 5.00 out of 5)
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