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April 2009 Issue
Prawns with Angel Hair Pasta
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

Spring is here and it's time for some light dinner fare. This dish was a spur of the moment innovation and came out so good I made it again the following day. It's a simple, yet elegant dish.

This recipe is easily scaled for a larger number of servings.

Now, on to the recipe! Be well, and good eating!


Prawns with Angel Hair Pasta

This dish is about as simple as you can get. The best part is that it not only tastes good, it looks good too! And, you can cook it in less than 30 minutes! This makes an excellent side or main dish. I suggest serving it with a green salad or steamed veggies.
  • 1/2 lb. large prawns cut into bite sized pieces
  • 1/4 lb. angel hair pasta
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • Salt and pepper to taste
  • 1 shallot, sliced
  • 1 clove garlic, finely chopped
  • 3 Tbsp. white wine (optional)
  • 1 scallion, diced
  • 2 Tbsp. chopped fresh parsley
Break the pasta in half and place in a pot with 3 quarts of salted boiling water for about 5 minutes or until al dente. While the pasta is cooking, heat a skillet over low heat with the olive oil and butter. Add the sliced shallot and garlic. Keep the heat low or turn it off until the pasta is ready. Do not brown the shallot and garlic.

Drain the pasta when done and add to the skillet, turn the heat to medium and stir until all of the pasta is coated with the oil and butter. Add salt and pepper to taste. Next, add the prawns and a little white wine, if desired. Stir constantly until the prawns have turned pink. Finally, add the diced green onions. Stir for 1 minute.

Serve immediately and garnish each dish with chopped parsley. You may also serve grated parmesan or Romano cheese on the side for a more complex flavor.


  • Yields: 2 servings
  • Preparation Time: 18 minutes

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