Wednesday, 2 April 2008

Prawn and pepperoni tagliatelle with lemon and chilli

After the horrible weather over Easter and the windy and cold spell that last almost two weeks, the weather has taken a turn for the better the past few days, with blue skies and sunny spells. The cherry blossoms are out and it truly feels like spring is in the air.




What do cherry blossoms have to do with pasta, you ask? Well, nothing much really, although they sure are pretty! Also, the change in season meant we longer felt like stews, casseroles, hot soups and baked dishes all the time now. A light pasta dish seemed just the thing for sunnier days. At least until this weekend when it's forecast to go back down to 7 degrees and rain/snow/sleet again!

This was a quick meal that I put together following a previous recipe, just using the prawns and pepperoni that I had in the fridge that needed to be used. Clearing out the fridge is not always problematic. I often find new ways of using up old ingredients, or adding a twist to an existing recipe and finding new combinations of ingredients that really work. Well, some times they don't, but then we learn and never try them again!

Prawn and pepperoni tagliatelle with lemon and chilli


(Serves 2)
Tagliatelle, portions for 2
Olive oil
1 clove of garlic, minced
1/2 glass dry white wine (optional)
1/2 lemon, juice and zest
150g prawns
10 thin slices of pepperoni, cut into quarters (or use chopped bacon)
20g butter
salt and pepper to taste
A handful of parsley, chopped
1/4 tsp dried chilli flakes


1. Cook the tagliatelle in boiling water according to packet instructions until al dente.
2. While the pasta is cooking, heat oil in a large pan over medium heat, and saute the pepperoni and garlic for a minute until the oil from the pepperoni is rendered and it starts to crisp up at the edges. Mix in a small ladle of water from the pasta (or chicken broth), wine, lemon juice and lemon zest. Reduce heat, and simmer until liquid is reduced.
3. Mix prawns, butter, parsley and chilli flakes into the saucepan. Cook 2 to 3 minutes, until the prawns are opaque and just turning red. Stir in the cooked tagliatelle, season with salt and pepper and mix until well coated. I served this with a side of mixed leaf salad, dressed with extra virgin olive oil and balsamic vinegar.


commoi said...

This looks great! I also like to make a similar pasta dish myself, with the addition of a few tablespoonfuls of cream (to make slightly creamy sauce).

Kevin said...

Nice photos of the cherry blossoms. That simple prawn pasta dish looks pretty tasty.

tigerfish said...

What a great way to enjoy pasta *with my heart thinking of beautiful cherry blossoms*

Little Corner of Mine said...

What a beautiful cherry blossoms! You and me the same, can just threw a dish together when clearing the refrigerator. :)

noobcook said...

wow the cherry blossoms are sooo beautiful! Lucky you ;)

Your pasta dish looks so delectable, as always :)~~

Nilmandra said...

commoi: I do a creamy version and an olive oil-based version of this dish. It depends on my mood at the point of cooking :) And the weather too, if it's colder, I tend to crave richer food like cream-based sauces.

Thanks, Kevin. Sometimes simple really works.

Tigerfish: Who wouldn't go 'aaaahhh' at those delicate blooms? :)

Little corner: No choice mah, must not waste food :)

noobcook: Thanks! I have really grown to love the changing of seasons here in the temperature clime.

mycookinghut said...

Love the cherry blossoms!! Nice pics!! With the pasta now, I am more hungry... I need to make dinner :)

Pixie said...

time for stew again- it's snowing- aaack!!!!

lovely shrimp dish nil

Nilmandra said...

My Cooking Hut: Thanks. My fingers were so cold from the wind though!

Pixie: LOL! I hear you. It's so bizarre, isn't it?! Gonna be cold this week...

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