It’s the sort of thing I’d whip up in a hurry for dinner, or a light lunch. Chances of you having most if not all the ingredients in the house is quite high so it’s a sort if no sweat recipe. It’s also the kind of recipe in which you don’t have to adda certain amount of this or that. It’s all based on your own taste buds, so taste and adjust the flavouring based on what you like.
For the pasta:
- Any short pasta, I used penne
- Shrimp, deveined
- Olive oil
- Parmesan cheese, grated, plus some to garnish
- Garlic, minced
- Brown sugar
- Soy sauce
- Red pepper flakes
In a small zip-lock bag, add the prawns and other flavouring except the pasta (obviously). Also add a generous amount of the olive oil so that the marinade coats the prawn well. The prawns I used had already been marinated in salt, red chilli powder and turmeric powder. If yours aren’t it wont affect the flavour too much so don’t worry.
Let the prawns marinade from 30 minutes to 2 hours.
Once marinated, put a pot of water to boil and cook your pasta according to the instructions on the packet.
Drain out the pasta and leave it in the colander. In the same pot add the contents of the zip-lock. There is no need to add any additional oil since there is the oil of the marinade.
When the shrimp is pink, add in the pasta and toss it around so that the pasta adopts the flavour.
Serve and garnish with a whole load of parmesan on top.