Ingredients
The following ingredients have 4 Servings
- 400g angel hair pasta
- 1kg green prawns, peeled (tails intact), deveined, shells reserved
- 250g cherry tomatoes, halved
- 100g baby spinach leaves
- Micro basil, to serve
- 1 cup (250ml) olive oil
- 5 lemon thyme sprigs, leaves picked
- 4 garlic cloves, bruised
- 1 each carrot and onion, roughly chopped
- 1 celery stalk, roughly chopped
- 2 bay leaves
- 1 tsp each fennel and coriander seeds
- 1 tbs tomato paste
- 6 flat-leaf parsley stalks
- 2 basil stalks
- 1 tsp sweet smoked paprika (pimenton)
Instruction
- For the prawn oil, heat 1/2 cup (125ml) oil in a large saucepan over high heat.
- Add reserved prawn shells, thyme leaves, garlic, vegetables, bay leaves, and fennel and coriander seeds.
- Cook, stirring, for 5-6 minutes until shells are crisp and dry.
- Add the tomato paste and cook, stirring, for 2-3 minutes until slightly darkened and caramelised.
- Add the parsley, basil stalks and paprika, and stir to combine.
- Add the remaining 1/2 cup (125ml) oil.
- Reduce heat to low, and cook, stirring occasionally, for 15 minutes or until flavours infuse.
- Remove from heat and allow to infuse for a further 15 minutes.
- Strain the oil through a sieve, pressing down on the shells to extract as much oil as possible.
- Discard solids and set aside.
- Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain.
- Meanwhile, heat 2 tbs prawn oil in a large frypan over medium-high heat.
- Add the prawns and cook, stirring, for 2-3 minutes until just cooked through.
- Add tomato and spinach, and cook for a further 1 minute or until tomato is warmed through and spinach is wilted.
- Add drained pasta to pan with reserved prawn oil. Season and toss to combine.
- Divide among serving plates and top with micro basil to serve.
