Creamy Prawn Linguine, one stephen Drus's Prawn Recipe

Method

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

1. Bring a large saucepan of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. Heat olive oil in a large frying pan over medium heat. Saute garlic, basil and oregano in oil for 1 minute. Stir in tomatoes and spring onions and saute for 3 minutes. Add bacon, single cream, Parmesan cheese and Monterey Jack cheese. Cook until cheese is just melted. Stir in prawns and cook until heated through, about 2 minutes.
4. Serve sauce over pasta and sprinkle with pine nuts.

Linguine with garlic prawns & chilli, one of Stephen Drus's Prawn Recipe Variations

Ingredients

• 400g dried linguine pasta
• 80mls (1/3 cup) olive oil
• 3 garlic cloves, crushed
• 2 fresh small red chillies, deseeded, finely chopped
• 1 kg (about 24 medium) green king prawns, peeled, tails left intact, deveined
• 1/4 cup chopped fresh continental parsley
• Salt & ground black pepper, to taste
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Method

1. Step 1
   Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.
2. Step 2
   Meanwhile, heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and chillies and cook for 2 minutes or until aromatic. Increase heat to medium, add the prawns and cook for a further 3-5 minutes or until the prawns curl, change colour and are just cooked through.
3. Step 3
   Stir in the parsley and season with salt and pepper. Add the drained pasta to the sauce and toss to combine. Serve immediately.

Garlic Giant Prawn Linguine. one of Stephen Drus's Prawn Recipe Variation

Ingredients

Serves: 8 

• 1 (500g) pack linguine
• 30g (1 oz) butter
• 3 tablespoons white wine
• 1 dessertspoon grated Parmesan cheese
• 3 cloves garlic, minced
• small handful chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1kg (1 1/4 lb) fresh giant  prawns, peeled and deveined

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Method

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.

Penne with Prawns in a Garlic Tomato Sauce, another stephen Darori Prawn Recipe

Ingredients

Serves: 8 

• 1 (500g) pack penne pasta
• 2 tablespoons olive oil
• 1/2 red onion, chopped
• 6 cloves garlic, chopped
• 4 tablespoons white wine
• 2 (400g) tins chopped tomatoes
• 500g (1 1/4 lb) prawns, peeled and deveined
• 100g (4 oz) grated Parmesan cheese

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Method

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

1. Cook penne according to package instructions; drain.
2. Heat the oil in a frying pan over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. Mix prawns into the frying pan, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Vietnamese Prawn Rice Noodle Bowl , one of Stephen Drus's Prawns Variations

Ingredients

Serves: 2 

• 3 cloves garlic
• 6 tablespoons fresh chopped mint
• 4 tablespoons chopped fresh coriander
• 3 tablespoons fish sauce
• 2 tablespoons honey
• 1 lime, juiced

• 2 tablespoons fresh root ginger, minced
• 1/4 teaspoon ground white pepper
• 100g (4 oz) shredded cabbage
• 200g (7 oz) dried rice noodles
• 8 large fresh prawns, peeled and deveined
• 3 tablespoons olive oil

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Method

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

1. Preheat barbecue for high heat. Combine garlic, 4 tablespoons mint, coriander, fish sauce, honey, lime juice, ginger and white pepper in food processor or blender. Process until smooth.
2. Bring a large pot of water to the boil. Cook noodles and cabbage for two minutes, or until done.
3. Meanwhile, coat prawns with olive oil, and barbecue over high heat until golden, turning once.
4. Mince the remaining mint. Serve noodles and cabbage in a bowl, top with sauce and prawns, and garnish with mint.