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Vermicelli pasta with prawns and basil recipe

Vermicelli pasta with prawns and basil recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Prawn pasta

Vermicelli is very thin strands of pasta, a bit like spaghetti but it's much more delicate. Perfect for this dish to soak up the tomato basil sauce.

1103 people made this

IngredientsServes: 4

  • 4 tablespoons olive oil, divided
  • 1/2 (500g) packet vermicelli pasta
  • 1 teaspoon chopped garlic
  • 500g large prawns - peeled and deveined
  • 2 (400g) tins chopped tomatoes, drained
  • 125ml dry white wine
  • 4 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons freshly grated Parmesan cheese

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Bring a large pot of water to the boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  2. Heat remaining olive oil in a large frying pan over medium heat. Cook garlic, stirring constantly, until the garlic has softened, about 1 minute. Add prawns, and cook for 3 to 5 minutes; remove and set aside.
  3. Stir tomatoes, wine, parsley and basil into the pan. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add prawns, and continue cooking until they are heated through, about 2 to 3 minutes. Serve the prawn mixture over the pasta. Sprinkle with Parmesan cheese.

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Reviews & ratingsAverage global rating:(1186)

Reviews in English (823)

SOooo easy to prepare, SOoooo tasty, just brilliant, a firm favourite with this family & friends as a starter, main course or snack/supper. Thank you to the person who submitted it.-17 Mar 2014

by KRANEY

Very good! I doubled the pasta and garlic (8 oz. pasta is not enough for all the tomatoes called for, and the dish needed more flavor), and found that this dish really needed more shrimp (will use 2 lbs. next time). I didn't add oil to the pasta while boiling (simply not necessary), and I used only 1/8 cup oil in the sauce to cut down on the fat. Using fresh herbs is key! If you add the shrimp in Step 2 as written, they will be extremely overcooked. Add them to the finished sauce that is still simmering (along with 1/2 tsp. salt and 1/8 tsp. pepper), and they will cook in 2-3 minutes. Thanks for the recipe!-01 Jun 2001

by Cindy Miles

I made this the other night, and I must say it's the best dish I've made all year. It was HEAVENLY. I used lemon basil and parsley that I grew myself, and added around 1/4 cup of heavy cream and about 2 Tbsp. tomato paste to make a more creamy sauce. I only used one 28 oz. can of tomatoes, and I think next time I'll use three 14 oz. cans. I think I forgot to drain the tomatoes, so it took a bit longer to cook down, but the flavor was incredible. This is an excellent dish for company, and it was just as good reheated the next day. This recipe rocks, Pat! Thanks for sharing.-22 Jul 2002


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How to Make It

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.

Cook prosciutto and 2 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/4 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.

Halve 1 lemon squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates top with prosciutto and remaining 1/4 cup basil. Serve with lemon wedges.


Instructions

  1. Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.
  2. Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs.
  3. Fire up your BBQ pit and grill the shrimp until they are properly cooked. Divide the rice sticks, vegetables and herbs into 3 portions and transfer them into 3 bowls. (The rice sticks should sit on top of the vegetables and herbs). Transfer 4 shrimps into each serving, sprinkle some ground peanuts, and pour some nuoc cham (fish sauce) into the noodles. Serve immediately.

Nuoc Cham (Fish Sauce or Vietnamese Dipping Sauce) Recipe

  1. Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.

A Kitchen Scraps pasta recipe to combat the Calgary cold

Pierre Lamielle is a man of many talents, and he’s using them to make us hungry. Pierre’s the Calgary chef, illustrator and writer behind the funky (and funny) cookbook, Kitchen Scraps.

We used to work together at the Calgary Herald he’d come up with fantastic illustrations to bring my stories to life. Until running into him at Shelley Boettcher’s book launch for Uncorked! The Definitive Guide to Alberta’s Best Wines under $25, I hadn’t picked up his amazing cookbook. (Sorry, Pierre, but I was just waiting for the opportunity to have you sign one for me.)

When the temperature dipped to “This cold makes me want to die” last night, I decided to make some comfort food. And I could think of nothing better than pasta.

I discussed this idea with my lovely friend Sam, who was also into the idea of curling up with a bowl of pasta goodness. She offered to pick up the groceries I offered to cook. We were on our way. The only thing left was to choose from Pierre’s hearty recipe collection.

Flipping through Kitchen Scraps, which is divided into sections based on how the food should be consumed (with a spoon, fork, “forkenknife” or “a hand”), I came across a recipe for angel hair pasta. He had me at, “Making dinner is fast and easy with this recipe, which turns light delicate pasta into something rich and luxurious with just a few simple ingredients.” Um, yes please.

Here’s how you make it, taken straight from the “Food you eat with a fork” section.

Angel Hair Conditioner Pasta

  • salt for the pasta water
  • 1/2 lb dried vermicelli pasta
  • 1 cup Greek yogurt
  • 1 clove garlic, grated
  • 1 tbsp olive oil
  • 1/2 cup grated Asiago
  • 1 tbsp lemon juice
  • salt
  • loads of fresh-cracked pepper

Make sure you have all your ingredients in place before you cook the pasta, because you will need to work quickly once the pasta is drained.

Bring a pot of water to a boil, using lots of water so the pasta doesn’t get tangled up — you want to avoid a bad hair day. Salt it heavily. Cook the pasta, and taste for doneness after 4 minutes. If it isn’t al dente, check frequently until it is.

Drain the pasta in a colander, setting aside some fo the cooking water. Get the pasta right back into the same pot.

Return the pot to the same element, but turn it off. (The remaining heat will cook everything through.) Now quickly add the yogurt, garlic and olive oil, tossing gently until the hair is evenly coated and luxurious. Add some of the cooking water if you think the sauce needs it. Finally, toss in the Asiago and lemon juice (*plus any other ingredients he suggests, such as lemon zest, thin strips of prosciutto or arugula) and stir until just the cheese is incorporated and starting to melt. Salt if needed.

Get a big tong full of hair into a big bowl, then top with loads of fresh-cracked pepper.

I followed Pierre’s recipe and added some thin strips of prosciutto because I have a mild obsession with the stuff. The result? Very, very tasty. The pasta was creamy without being unhealthy and the lemon, cheese and prosciutto gave it yummy flavours.

There was, however, one problem with this recipe. It smelled so damn good that we devoured our two heaping bowls of pasta in a hurry — long before I remembered that I was supposed to be taking pictures of the cooking process. Oops.

I wish I could show you pictures of the finely grated Asiago cheese, the meaty strips of prosciutto and the pot full of pasta when it all came together. Instead, I offer you this — one measly shot of the paltry leftovers. I’ll do better next time.


Summer pasta with veggies and feta-yoghurt sauce

For 2 people

250g penne
¼ pumpkin
1 small broccoli
1 onion
2 cloves of garlic
1 red chili
100g snow peas
50g feta cheese
4 tablespoon full fat yoghurt
Freshly ground black pepper and salt to taste

1. Cut pumpkin in cubes (1cm) and cut off the broccoli roses put aside in a bowl. Chop onion, chili and garlic and also put aside. Cut off the ends of the snow peas.
2. Bring a pot of water to a boil and cook pasta until aldente (around 10 minutes). Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 1 minute before adding broccoli and pumpkin. Roast 2 minutes while stirring and add snow peas. Roast for another minute and add ½ cup pasta water. Let it simmer until the pasta is done. Season to taste with salt and pepper.
3. When the pasta is done drain the water and give it back in the pot. Mix very well with yoghurt and crumbled feta, before adding the veggies. Arrange on plates and enjoy!


SippitySup

All that talk on Basil: Day One of making pesto while the sun shines really put me in a mood.

But before you think I am relishing my role of contrarian (a role I do indeed relish). Let me tell you what I am in the mood to make. Pistou!

Well, before you answer gesundheit! Let me just say, that pistou is a French sauce.

It is an olive oil based basil sauce and it closely resembles pesto (minus the pine nuts). Though it is also practically synonymous with a soup too. The classic soupe au pistou! But to be true and technical the pistou part of this soup is the basil topping served on top or stirred into the soup.

I can hear you sayng…“so why is there a pretty picture of grilled prawns?”

I consider Paula Wolfert’s version of pistou sauce to be classic. Though in truth I adjust the ratios and ingredients as my mood and pantry sees fit. Paula’s version goes something like this:

1 tablespoon crushed garlic

1‑teaspoon kosher salt

4 1/2 cups basil leaves, torn into pieces (2 ounces)

1/4 cup coarsely grated plum tomatoes

1/4‑cup extra-virgin olive oil

1 cup finely grated Mimolette or slightly aged Gouda (3 ounces)

In a large mortar, pound the garlic with the salt to a paste. Add the basil by the handful and grind the leaves against the side of the mortar until almost smooth. Stir in the tomatoes, and then gradually stir in the olive oil until it’s incorporated. Stir in the cheese and refrigerate until ready to serve.

But, today I am using this recipe as inspiration. By changing this recipe, as freely as do, I want you to know I am not dissing the venerable Ms. Wolfert. No, I would not dare…

In truth I am following in the time-honored footsteps of the original contrarians. The good and kind folk of Provence! They can’t seem to agree what is a proper pistou, let alone a soupe au pistou! Well wait til they get a load of mine. It’s not even a soup!

But I don’t think it matters much, I have heard say that the folks in Provence love to quarrel about pistou.

Quarreling over food. I love that!. In my book when there is room to quarrel, then there is room to extemporize. So I have.

But before you can wing it you really should know something about the original.

First let’s discuss the soup– of which the pistou is a vital condiment. It is a fairly straightforward vegetable soup. Traditionally, it is a summer soup. Which should help define its ingredients somewhat. It typically requires a homemade broth, white beans, green beans, and elbow macaroni, or broken pieces of vermicelli.

In reality, the vegetables can be what ever you have on hand. But in my opinion it is best to include at least one of the Provencal classics like green beans, zucchini, eggplant and/or tomatoes. Though, contrary to some opinions this is not absolutely essential.

Which brings us to the pistou (sauce) itself. As I mentioned it is basically a spare version of pesto. And just so you have an expert opinion about a proper pistou I will again quote Paula Wolfert:

“There’s only one way to make true pistou– by hand. Tear the basil leaves into pieces first, then grind the leaves against the side of a mortar with a pestle to puree them into a silky, creamy sauce. Like its Italian twin, pistou can also be served as an accompaniment to grilled meats, poultry, fish and vegetables.”

That being said, here is the part where I tell you about all of my changes and what I did in developing this recipe for Grilled Prawns with Pasta au Pistou.

Because, my version is not really a soup at all… but it does make a great mid-summer meal. And it does get its zing and appeal from the bright bold flavor of our star ingredient this week. Basil!

Paula says it’s perfectly acceptable to serve basil packed pistou with grilled fish. I am going to assume she is also cool with my choice of prawns. So far I think I am in the clear.

However, as much as I admire her handmade method, I am making my sauce in the Cuisinart!

Don’t look down your nose at me. I use my mortar and pestle quite a bit. It’s not that I am lazy. I promise. It’s just that in this case I don’t see a whole lot of difference between the handmade texture and my food processor version. Did anybody faint? Well when you recover I’ll let you in on my little trick.

To me, the best thing about the mortar and pestle is it allows for a varied texture. The food processor tends to be more uniform. In my version I add the ingredients to the bowl of the food processor and pulse the herbs 6 or 8 times. Then I begin adding the oil in a long slow drizzle with the machine running. I skip the “scraping down the sides of the bowl” step that is so often mentioned.

By doing this (or rather not doing it) some of the bigger pieces stick to the side of the bowl, and I promise you I get a very nice, varied texture in my pistou!

The next bit of blasphemy I commit is in the pistou ingredients. As I said, I am serving mine with grilled prawns. So I just do not want cheese of any kind in my sauce. But I have to admit, in a generic sense the cheese does add a certain nutty, earthy, saltiness. This just might be missed by the culinarily astute. And by that I of course, mean me…

So I am adding a few almonds and quite a few anchovies. I think the end result is quite inspired. Both are traditional Provencal ingredients so even my contrarian friends along the Mediterranean coast will feel pretty comfortable with my choices.

But now it is time to fess up to my biggest omission. Don’t worry. As far as the pasta goes I am still using vermicelli broken into bite size pieces I know this will be perfectly acceptable to most of my Gallic readers.

But what might surprise them is I am not using a lot of broth. Just enough to bring the pasta and vegetables together in a low bowl. I want to serve my prawns on top of the pasta and I don’t want to have to fish through too much liquid to get at its sweet meaty flesh! You can get the SippitySup full recipe for Grilled Prawns with Pasta au Pistou here.

So there you have it. It may not be a traditional soupe au pistou, exactly. But you gotta admit to drooling over those prawns. I can see you doing it.

In fact, this is such a non-traditional pistou dish I don’t even care if you call it pesto! Grilled Prawns with Pesto Pasta!

Just don’t get all in my face if Paula Wolfert comes a knockin’. It’s not my fault. You know how au contraire I can be… !


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Pasta in Fresh Basil Oil

Nothing compares to a home cooked meal made from scratch. This creamy and tasteful pasta dish is easy to prepare that you can add in your recipe compilation.

Basil contains vitamin K which is needed for blood clotting and locking the calcium in bones.

Ingredients:

2 cups basil leaves
3/4 cup olive oil
1 glove garlic, chopped
2 tomatoes, diced
1 big green bell pepper, deseeded, diced
200 g penne pasta, cooked as per package instruction
1/2 cup cottage cheese or brie cheese, crumbled
salt and pepper to taste

Procedure:

• Pureé basil leaves with olive and pinch of salt to help extract oil and add taste in basil. Strain basil oil to remove basil leaves. Keep basil leaves for garnish and set aside oil.

• In a pan, heat a small amount of basil oil and add garlic. Saute garlic for about a minute then add the tomatoes and green bell pepper. Cook for about 3-4 minutes. Pour in the rest of the oil into the same pan. Toss cooked pasta in the oil. Add cottage cheese and mix well. Taste and season with salt and pepper according to your preference. Add the basil leaves back into the pasta as garnish.


Nutritional

  • Serving Size: 1 (311.6 g)
  • Calories 487.1
  • Total Fat - 6.5 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 204.6 mg
  • Sodium - 933.5 mg
  • Total Carbohydrate - 75.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.3 g
  • Protein - 36.6 g
  • Calcium - 138.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.5 mg

Step 1

Cook pasta in a large saucepan of boiling salted water following the packet directions until tender and then drain but reserving 1/2 cup of the cooking liquid.

Step 2

Step 3

Meanwhile heat oil in a large frying pan over medium high heat and add garlic and chili and cook for 1 minute or until fragrant and then add prawns and cook stirring for 2-3 minutes or until pink and cooked through.

Step 4

Add tomato and cooking liquid and cook for 2 minutes or until heated through.

Step 5

Season with salt and pepper ad stir through the parsley and then serve over the spaghetti or mix spaghetti through the prawns in the pan and then serve.



Comments:

  1. Owin

    Perhaps I will refuse))

  2. Austen

    You are not right. I can prove it.

  3. Zolozuru

    everything is not so simple

  4. Tem

    Don't take me a moment?

  5. Boulus

    Damn, what the hell !!!!!!!!!!!!!!!!!



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