I tried this recipe tonight and it was a success! This is from cafedelites.
I think I’ve finally formulated a wonderful recipe for this.
This is my own creation! Here goes!
Half a packet of San Remo spaghetti
4 tbsp good quality extra virgin olive oil
2 tbsp chopped shallots
2 tbsp chopped garlic
Red Pepper chilli flakes
1 cut chilli padi
- Cook spaghetti according to instructions, I add more salt and remove it from heat at around 5 mins. Reserve the leftover boiling water.
- Heat up 2 tbsp of extra virgin olive oil with high heat and place prawns into pan. Sprinkle salt and pepper and flip the prawns and repeat with salt and pepper on the other side. Remove from pan once done.
- Add the last 2 tbsp of extra virgin olive oil into pan and stir fry shallots and garlic till fragrant and a little crisp and brown.
- Add spaghetti into pan and toss to mix. Add around 1 cup of reserved pasta water to the pan and let it boil and evaporate, all the while tossing the spaghetti.
- Add prawns, chilli flakes and chilli padi and toss everything together.
And here’s the second recipe I tried.
Author: Pinch of Yum
Serves: 4 huge servings
- 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
- 4 tablespoons butter, divided
- 3 cloves garlic, minced, divided
- 16 ounces fresh mushrooms, sliced
- 2 tablespoons flour (or whole wheat flour)
- 1 teaspoon herbes de provence
- 1½ cups milk
- salt and pepper to taste
- 3 tablespoons olive oil
- additional ¼ cup water, broth, milk or cream (optional)
- ¼ cup fresh parsley (more to taste)
- Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
- Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
- Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
- Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
Recipe by Pinch of Yum at http://pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti
Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one:
This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen.
I added in Chinese style pan fried prawns because they’re my favourite type of prawns.
250g San Remo Fettuccine
1 tbsp black truffle paste
6-8 large scallops
200g Swiss Brown mushrooms (halved)
3 tbsp olive oil
2 shallots (minced)
1 tbsp butter
Splash of white wine (optional)
120ml cooking cream
1 tbsp white miso (mixed with 1 tbsp of hot water)
2½ tsp salt
Salt & pepper to taste
2 tbsp chopped parsley
1 tsp truffle oil
Season scallops with a drizzle of olive oil, salt and pepper
Sear on high heat a minute on each side, until golden brown. Set aside
Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente
In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over
When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter
Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away
Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat
Add the cooked Fettuccine and toss
Plate pasta and add seared scallops on top
Garnish with chopped parsley and a drizzle of truffle oil
I had a nice bag of prawns in my fridge and an opened bottle of white wine last night, so I decided to try the internet and find a good recipe for white win prawn pasta. I found this recipe from pinchofyum and decided to modify it based on some prior experience (I actually have ample cooking experience now to make my own modifications, whee! At the start of this blog, I was mostly cooking out of need and a desire to learn to cook.) The result was a flavorful spaghetti and prawns which tasted heavenly. Try it!
I’ll post my modifications instead of the actual recipe. My recipe serves 4 adults, or 3 very hungry adults.
- spaghetti for 4
- 500g of medium sized prawns (deveined), shells and head removed and saved for later
- 5 cloves of garlic, minced
- pot of water enough to cover the spaghetti
- salt and pepper
- olive oil
- 2 tablespoons of unsalted butter
- 1 cup of white wine
- 3 tablespoons of heavy cream
- 1/2 cup of grated Parmesan cheese
- any dried herbs you have in your pantry (oregano, basil, thyme, rosemary…
- Boil the pot of water with the shells and heads of prawns for approximately 20 minutes. You can mash up the shells and heads too, to extract more flavour from it. If you have saved up heads and shells of prawns from previous cooking in your freezer, feel free to dump them all in. It will really flavour the spaghetti later on.
- Dump the heads and shells of prawns, and add 1 teaspoon of salt and a drizzle of olive oil to the still boiling stock. Add in the spaghetti and get ready a big skillet (big enough to hold your prawns and spaghetti).
- Heat skillet on medium high heat and melt butter. Once butter is melted and sizzling, add in your prawns and garlic. Turn prawns once it browns, about 2-3 minutes on each side.
- Once both sides of the prawns are browned, add in white wine and let it boil. Allow wine to evaporate until it is left with half of what you started with. Add in the heavy cream and dried herbs. Stir it all in and turn off flame.
- Get spaghetti out of the stock. Add cheese into skillet and mix it in. Pour spaghetti into skillet and mix very well.
- Add some salt and pepper on top of the spaghetti, dish up onto individual plates and add any leftover Parmesan cheese on top of each plate. And you’re ready to serve!
Recently tried this recipe by noobcook and received fab reviews by the family! Saving this here for future reference and tweaking.
2 servings of spaghetti or your favourite pasta about 140-160grams
200 grams fresh button or favourite mushrooms stalks discarded and caps sliced thinly
10 cloves garlic peeled and sliced thinly
4 tbsp olive oil divided
1/2 tsp dried chilli flakes (or substitute with finely chopped chilli padi)
20 grams butter cubed
20 grams Italian flat-leaf parsley finely chopped
sea salt to taste
freshly cracked black pepper to taste
Bring a pot of water with 1 tbsp sea salt to a boil. Cook spaghetti until al dente (usually 2-3 minutes minus the recommended time). Drain and set aside the pasta, reserving a small cup of the pasta water.
Heat saucepan with 1 tbsp of olive oil. Add mushrooms, a pinch of salt and black pepper. Stir fry or saute until cooked, about 3 minutes. Set aside cooked mushrooms on a plate.
Heat 3 tbsp olive oil in the same pan, add garlic and chilli padi/chilli flakes (if using). Saute the garlic until it starts to turn light golden brown.
Turn off the stove. The garlic will continue cooking in the hot oil on its own for a few more seconds in the hot oil, until they turn a lovely golden brown. Melt cubed butter in the garlic & oil mixture.
Add cooked pasta, chopped parsley, cooked mushrooms, sea salt and black pepper (to taste). Toss to coat all the ingredients evenly, adding some reserved pasta water to help the ingredients bind together.