Garlic Shrimp Pasta

I'm back with another oil-based pasta, I'm a newbie cook so the simpler and easier the recipe the better for me. I saw my entry in the Presto Pasta Nights roundup last Friday and may I just say that I am honored to be a part of that. This week's roundup will be done and hosted at Yum In Tum, do get a peak when you have the time.


You'll need:

• pasta noodles (I used the spaghetti variant)
• fresh prawns
• garlic, minced
• butter
• oil
• ground black pepper
• dried basil leaves
• iodized salt
• all-purpose seasoning

You just have to:

• Cook the pasta noodles according to package instructions. Do add a little salt and all-purpose seasoning in the boiling water to give the noodles its own flavor. Drain and set aside.
• Cooked the fresh prawns (sugpo) in a pot of boiling water seasoned with a little salt. Simmer it for a minute, drain and set aside.
• Heat a little oil in a pan before melting half a slab of butter to prevent it from burning. Roast half of your minced garlic, set aside.
• In the same pan, fry the prawns (shell intact) until it turns bright orange and butter-y. Take the prawns out and let it cool. Peel the shell of the prawns together with the head, tails and those little soft feet. Be sure to press and dig in their heads as the shrimp flavor is most prominent on that part. Set aside.
• In the same pan, saute the remaining garlic, but before that be sure to take out any prawn's shell remnants.
• Drop the bare prawns together with the aligue (the yummy substance found in the shrimp's) and saute together with the garlic for at least three minutes.
• Add a dash of salt and pepper and mix.
• Drop the cooked pasta noodles and toss until the shrimp-garlic-butter mixture is coated evenly.
• Sprinkle with dried basil leaves, add the roasted garlic, toss some more and you're done.
• Let it cool for a minute or two, then serve.

I told you it's easy. The hardest you'll do in this recipe is the prawn peeling :P