I’m sorry – I know that my last post was a pasta recipe, but I’m hoping you will forgive me because it is quite different to this one. I came up with this pasta dish about a month ago with the initial purpose of entering a recipe competition. I didn’t win the competition, but this dish did succeed in getting my husband to enjoy both fish and prawns. With that in mind, I thought I would share the recipe.
I have used some white fish chunks (Basa fillets) and prawns (or shrimps to those of you in the USA), but you could substitute whatever seafood you have available.
This makes a great weeknight dinner as it cooks in about 15 minutes.
Ingredients – serves 2:
- 200g/7oz dried large pasta shells (or whatever pasta shapes you have)
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 spring (green) onion, finely sliced
- 50g/2oz button mushrooms, finely sliced
- 100ml/3 fl oz chicken or fish stock (salt-reduced variety if from a carton)
- 150g/5oz firm white fish fillets, cut into small chunks
- 100g/4oz raw prawns, peeled and de-veined
- 100ml/3 fl oz thickened (heavy) cream
- 15g/0.5oz finely grated parmesan
- black pepper and more finely grated parmesan, to serve
- Cook the pasta shells in a large pan of salted boiling water over a high heat according to the pack directions (approximately 13 minutes).
- Meanwhile, heat the oil in a large, deep frying pan over a medium heat.
- Add the garlic to the frying pan and cook for a minute until fragrant.
- Add the spring onion and the mushrooms and cook for 2 minutes.
- Then add the stock to the frying pan and bring to the boil.
- Add the fish chunks and cook for 3-5 minutes (depending on the thickness of the fish).
- Add the prawns to the pan and cook until they change colour.
- Carefully drain about half the liquid from the pan, then return to the heat and gently stir in the cream.
- Turn the heat down to low and simmer for 2 minutes, checking that the fish is cooked.
- Add the parmesan and stir, then remove from the heat.
- Drain the pasta and serve topped with the sauce, black pepper and extra parmesan.