GEOFF’s Pasta and Prawns Recipe…
⏱️ Enjoy with your favourite beverage | 4 min read
Spencer Gulf prawns don’t need much, and that’s the point. I’ve been cooking this in under twenty minutes for years – it started as a weeknight fix when I had good prawns and didn’t want to do anything complicated with them. I source mine through Fair Seafood; they come sweet and full-flavoured, and the shells go straight into a batch of prawn bisque stock for later. Nothing gets wasted. The method is straightforward: high heat to sear, then pulled right back to build the sauce. Rustichella d’Abruzzo spaghetti holds the olive oil and pasta water together in a way that supermarket pasta simply can’t. If I have a couple of frozen prawn bisque cubes in the freezer – and I usually do – they go in at the sauce stage and add a depth that’s hard to explain but immediately noticeable.
GEOFF’s Pasta and Prawns Recipe…
"A clean, unfussy pasta built around prawns – the kind of dish where the quality of the shellfish does the work and technique stays in the background."
Ingredients
Equipment
Method
- 1. If making a pistachio pesto, prepare it first and set aside.2. Prepare the prawns: Pat prawns completely dry with paper towel. Season with a pinch of sea salt and black pepper just before cooking.3. Bring a large pasta pot filled with salted water to a boil on induction setting 9 (gas: high flame). Cook the pasta according to the packet instructions, minus 1 minute.4. Sear the prawns: Pour 40ml of extra virgin olive oil into a large heavy-based pan or teppanyaki pan on induction setting 8 (gas: high flame). Once the oil is shimmering, add the prawns in a single layer – work in batches if the pan is crowded. Cook for 1-1½ minutes per side until pink and just cooked through. Remove to a plate and set aside.5. Reduce heat to induction setting 4 (gas: low–medium flame). Add the remaining 80ml of extra virgin olive oil and the garlic. Sauté for 30–60seconds, stirring with a wooden spoon, until fragrant but not browned.6. If using cherry tomatoes, add them now and cook for 2–3 minutes until slightly softened. If using pistachio pesto, add it at this stage and stir to combine.7. Just before the pasta is ready, reserve 200-250ml of pasta water. Use tongs to transfer the cooked pasta directly into the pan with the sauce.8. Add the prawn bisque cubes if using. Toss briskly on induction setting 4 (gas: low–medium flame), adding splashes of pasta water as you go to emulsify the sauce to a silky consistency.9. Squeeze the juice of one lemon into the pan, catching any pips. Add half the chopped parsley and a splash more pasta water if needed. Toss to combine.10. Final assembly: Return the prawns to the pan along with any resting juices. Gently toss for 30 seconds to warm through – don’t overdo it or the prawns will tighten up.11. Drizzle with extra virgin olive oil, scatter the remaining parsley, and toss one final time. Taste and adjust seasoning.
Nutrition
Notes
Suggested Servings
- Serve immediately on a large warmed platter or individual plates.
- Have crusty ciabatta or baguette available to mop up any extra sauce.
- Lemon wedges on the side for those who want extra brightness.
- A crisp white – Clare Valley Riesling, Vermentino, or a dry Verdicchio – sits well alongside the sweetness of the prawns.
- Spencer Gulf prawns: I source these through Fair Seafood SA with full traceability. That sweetness is a product of where they’re from and how they’re handled. Don’t substitute with farmed prawns if you can avoid it.
- Don’t overcrowd the pan: Prawns need space to sear, not steam. Work in batches if needed and keep the first batch warm on a plate while you sear the rest.
- The bisque: Frozen prawn bisque cubes add real depth to the sauce. I keep them specifically for dishes like this. See GEOFF’s Prawn/Crustacean Bisque recipe.
- Pesto option: A spoonful of pistachio pesto stirred in at the sauce stage adds richness and nuttiness. Basil pesto works equally well.
- Timing: Have everything prepped and ready before you turn on the heat – this moves fast and there’s no time to hunt for ingredients once the pasta is in the water.
- Scallop version: Abrolhos scallops work equally well in this dish. See GEOFF’s Pasta and Abrolhos Scallops.
- Refrigerate leftovers in an airtight glass container (400-500gm serves 2) for up to 2 days. Best eaten fresh.
- Steam oven: Reheat at 100% steam for 5-7 minutes, which warms the pasta without overcooking the prawns.
- Stovetop: Gently warm on induction setting 3 (gas: low flame) in a covered pan with a splash of water, stirring occasionally, for 2-3 minutes.
- Microwave: Cover and heat on medium for 1–2 minutes, checking halfway through.
