The risotto-style pasta with prawns was created for a midweek lunch for me and my husband. I didn’t want to make the classic tomato sauce pasta and was craving something seafood-based.
I had been wanting to prepare risotto-style pasta for a while, I had these frozen prawns (of course, if you have fresh ones, it will be even better) and this resulted in a truly delicious meal.
It’s called risotto-style because it is cooked in the pan with the sauce just like you do for risotto. But in the case of pasta, I must say it takes quite a while, yet it absorbs much more flavor.
A dish you must try at least once, and you’ll see how good it is!
So, what do you think, do you want to try this recipe too?
Follow along and replicate it, then send me a photo, and I’ll post it on my FB page in the folder dedicated to my recipes made by you.
Approx. 335 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Risotto-style Pasta with Prawns
- 7 oz short pasta
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 7 oz prawns
- 1 bunch parsley (fresh)
- to taste salt
- to taste pepper
- 3 cups fish broth
Cooking Risotto-style Pasta with Prawns
In a pan, place the oil with the grated garlic, let it sauté for a few moments, and immediately add the prawn tails, stir for a minute, and add the chopped parsley.
Add the fish broth, which can be found frozen in cubes at frozen fish shops, or sold in cartons like wine, or as I do, when cooking something, even for example mussels, the leftover water I set aside and freeze.
In the absence of fish broth, you can add water and flavor it with dry fish seasoning… in short, there is an alternative.
Once everything is added, bring the liquid to a boil and add the pasta, adjusting the heat to medium-high and covering it.
The total cooking time will be about 30-40 minutes, depending also on the type of pasta you will use.
Stir occasionally during cooking and add a little pepper and salt only after tasting.
The flavor depends on how flavorful the broth or other seasonings you have added can be, add salt and pepper accordingly.
At the end of cooking, there should be very little liquid left, just enough to keep it from being dry when served, and if it dries too much, add more liquid.
Serve and enjoy.
