Monday, September 23, 2013
Spaghetti with prawns, broccolini & ricotta pasta
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Author by
ADAM SWANSON
Ingredients
500g San Remo Spaghetti
2 bunches broccolini
4 tbspn olive oil
20 green prawns, deveined and butterflied
2 tbspn garlic, crushed
1 tbspn fresh red chilli, chopped
1½ cups vegetable stock
150g ricotta
2 bunches broccolini
4 tbspn olive oil
20 green prawns, deveined and butterflied
2 tbspn garlic, crushed
1 tbspn fresh red chilli, chopped
1½ cups vegetable stock
150g ricotta
Method
Cook pasta as per packet directions.
Cut broccolini into bite sized pieces.
Cut broccolini into bite sized pieces.
Fill saucepan with water and bring to the boil.
Add broccolini and blanch for 2 to 3 mins or until just tender.
Remove and refresh with cold water.
Place a large pan on medium to high heat; add olive oil, prawns, garlic and chilli, sauté for 2 to 3 minutes.
Add stock and cook until prawns are cooked through.
Once cooked, add broccolini and turn heat down to low.
Strain pasta, add to pan and mix the prawn and broccoli through.
To finish, crumble ricotta on top and serve immediately.
Remove and refresh with cold water.
Place a large pan on medium to high heat; add olive oil, prawns, garlic and chilli, sauté for 2 to 3 minutes.
Add stock and cook until prawns are cooked through.
Once cooked, add broccolini and turn heat down to low.
Strain pasta, add to pan and mix the prawn and broccoli through.
To finish, crumble ricotta on top and serve immediately.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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