on Dec 04, 2017, Updated Aug 25, 2020 It’s Monday and I wanted to bring to you an incredibly easy but indulgent recipe. I’m clearly not a believer in Meatless Monday which is why we see all kinds of stuff on this blog on Mondays. I know the start of the week is crazy for most of us, but we just need to take a minute at the end of the day and indulge a little bit. Because whew! we just got through the worst day of the week – or is that Wednesday because you still have two more days to the weekend? Ha. Can’t decide. But this creamy prawn scampi pasta is really good any day of the week really! We’ve had an incredible weekend, because I got a chance to speak at a summit in Jaipur about my journey as a food blogger, and hopefully, inspire other women to take a shot at doing what they love most. It was exhilarating, stimulating and really fun. I kinda got back to an empty kitchen, but my freezer always has a bag of frozen prawns by ITC MasterChef that came to rescue this time. Recently I’ve been using frozen prawns a lot since learning how they can actually be better than fresh prawns, and the best part about frozen prawns is that they only take 15 minutes to thaw, which makes sure this whole meal comes together in under 30 minutes. Another great thing about using frozen prawns is that you don’t need to devein them or peel them. Everything comes ready and cleaned which makes an incredible difference when you don’t want to spend hours making dinner.
Key to a great prawn or shrimp scampi
The key to a great and really creamy prawn scampi pasta is the sauce. Its a quick sauce made with garlic, butter, olive oil lemon zest and juice and a white wine reduction that is finally finished with cream which adds a luxurious creaminess that feels both light and indulgent at the same time. When making anything with pasta, the first thing to do is to make sure you salt the water really well. Because no matter what you do, extra salt while finally cooking the recipe will never add the right flavour. Also, with most pasta recipes reserve a little of that pasta water that you cooked the pasta in. The water already has the right stuff that you need to later thicken your sauce. Which is why both my aglio olio recipe and this one reserve some pasta water to use later. Let’s just say a piping hot bowl of this creamy prawn scampi pasta is always always welcome. With extra parmesan on top!
More Pasta Recipes:
Creamy Sun-dried Tomato Chicken with PastaCreamy Lemon Mushroom Kale Linguine PastaWhite Sauce Pasta with VegetablesChicken Florentine PastaPasta in Jalapeno PestoJalapeno Mac and CheeseCreamy Pumpkin Sausage Mac and Cheese
Watch Creamy Prawn Scampi Pasta Recipe Video (Step by Step)
Thank to our friends at ITC Master Chef for sponsoring this post, and making sure we always eat prawns that are super safe. ITC Master Chef Prawns are available across stores in Delhi NCR, Hyderabad, Kolkata and Bangalore.
