{"id":448,"date":"2024-04-16T18:05:55","date_gmt":"2024-04-16T18:05:55","guid":{"rendered":"https:\/\/michaelkorsoutlet.org.uk\/?p=448"},"modified":"2024-05-03T14:33:39","modified_gmt":"2024-05-03T14:33:39","slug":"tomato-prawn-pasta","status":"publish","type":"post","link":"https:\/\/michaelkorsoutlet.org.uk\/index.php\/2024\/04\/16\/tomato-prawn-pasta\/","title":{"rendered":"Tomato Prawn Pasta"},"content":{"rendered":"

A simple selection of ingredients come together to create this beautiful tomato prawn pasta!<\/span><\/strong><\/span><\/p>\n

As I type this in the middle of April, today we’ve had the first ‘whiff’ of Spring\/Summer, so it’s time to whip out one of my favourite meals to make as the weather gets warmer. Follow me…<\/p>\n

\"tomato<\/span><\/strong><\/p>\n

Prawn Pasta (aka Shrimp Pasta)<\/strong><\/span><\/h2>\n

For this recipe we’ll be using fresh king prawns<\/strong>. I typically just grab some from the supermarket, which already come shelled and deveined.<\/p>\n

Preparing the prawns<\/h3>\n

There are two important steps to prepping the prawns before you cook them:<\/p>\n

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  1. Dry<\/strong> – The prawns will likely be stored in a bit of brine. You’ll want to pat the prawns completely dry before you fry them. Removing excess moisture will prevent the prawns from steaming and will help them pick up some colour (i.e. flavour) in the pan.<\/li>\n
  2. Seasoning<\/strong> – Season the prawns with a generous pinch of salt and pepper. They don’t need any other seasonings; just some salt and pepper to bring out the natural deliciousness of the prawn.<\/li>\n<\/ol>\n

    Cooking the prawns<\/h3>\n

    Prawns cook very quickly, so we’re going to pan-fry them in a nice hot pan. They won’t take long, and they’ll carry on cooking slightly as they rest and when they’re added back into the pan. Try to avoid them curling up into an ‘O’ shape<\/strong> as this typically means they’re overcooked. A tight(ish) ‘C’ shape with some colour on each side<\/strong> is what you’re aiming for.<\/p>\n

    Process shots: pat prawns dry (photo 1), season (photo 2), fry both sides in pan then remove (photos 3&4).<\/span><\/em><\/p>\n

    \"4<\/p>\n

    Tomato and Prawn Pasta<\/strong><\/span><\/h2>\n

    There are not too many ingredients in the sauce, but each one plays an important role in building flavour. Here’s what you’ll need:<\/p>\n