Food Maths: Prawns With Garlic & Parsley Butter

Simplicity is key when you’re cooking from scratch, especially at a time when it’s hard to get hold of all the necessary ingredients, says food writer and SL contributor Chloe Scott-Moncrieff. If you are able to get your hands on some pre-marinated frozen prawns, here are three easy recipes to try…

HERO INGREDIENT: Sainsbury's Raw Prawns With Garlic And Parsley Butter
THIS WEEK’S SUPERMARKET: Sainsbury's 

1. Spaghetti Prawns & Garlic

INGREDIENTS

METHOD

  1. In a large saucepan, simmer the spaghetti or linguine for 8 minutes until al dente. Drain the pasta in the sink and slip back into the empty pan. Season. 

  2. Meanwhile, in a pan, sizzle the garlic in a little olive oil and the chilli. 

  3. Add the white wine and simmer for a few seconds. Stir in the pasta. Season with salt and black pepper. 

  4. Slosh in olive oil and taste to check you’re happy with seasoning. Serve.

2. Asparagus & Prawn Tart

INGREDIENTS

METHOD

  1. Preheat the oven to 190°C.  

  2. Prepare the prawns, following the instructions on the back of the packet. 

  3. Simmer the asparagus for a few minutes until they’re al dente (they will cook further in the oven).

  4. On a floured surface, roll out the puff pastry to approx. 0.5cm and slice into quarters, ideally of equal size. Grease a baking tray and place the slices on it.

  5. Mix the crème fraîche and gorgonzola – don’t worry if it’s sticky. Place a decent portion in the centre of each quarter. Pop the prawns over and layer the asparagus. 

  6. Bake for 20 minutes. Pile over the fresh herbs before eating.

3. Mango & Prawn Salad

INGREDIENTS

For the sauce: 

METHOD

  1. To prepare the noodles, follow the instructions on the back of the packet. 

  2. Meanwhile, make the sauce by popping the required ingredients into a jar. Screw the top on tight and shake. 

  3. Mix the prawns and all the other ingredients. Toss with the sauce. Serve. 

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