Garlic Prawn Linguine - How to make Frozen Prawns Fresh
- bigboyrecipe2015
- Jun 26
- 4 min read
When I pick up the knife with one hand and gently slice open the back of a fresh prawn, peeling away the shell to reveal the tender prawn meat, a pure sense of satisfaction wells up within me. Garlic Prawn Linguine, this simple yet soulful Italian dish, requires no elaborate seasoning—relying solely on the sweetness of the prawn and the aroma of garlic to evoke memories on the tip of the tongue. It is like an unadorned taste poem, carrying a natural rhythm, narrating the authenticity of the ingredients and the warmth of handmade preparation. Today, let us step into every process of this dish, feeling the life it transitions from frozen to steaming hot.
How to Handle Frozen Prawns?
How to handle frozen prawn is truly the key to the success of this dish. If, like many, you habitually place frozen prawn in the refrigerator to thaw overnight, perhaps it’s time to pause this habit. This method can damage the prawn’s structure as it melts, causing moisture loss, diminishing freshness, and even leaving the meat loose and crumbly. My recommendation is to thaw it directly under cold running water—quickly remove the prawn heads (save them for a future French prawn bisque or prawn head oil), then rinse under water for about five minutes until the prawn softens slightly. Be careful not to soak it too long, lest the flavour be washed away. After peeling, make a shallow cut along the back to remove the vein, or use a needle to extract it from the tail section to keep the prawn intact. Finally, marinate with a pinch of salt and oil to create a protective layer, locking in the freshness, preparing it for the next feast for your taste buds.
Gelatinisation and Emulsification
In the cooking process, the magical processes of gelatinisation and emulsification become the soul of the prawn garlic oil pasta sauce. When the pasta meets a bit of pasta water and hot oil, the starch is released, and through gelatinisation, the sauce begins to thicken with a glossy finish. Emulsification, on the other hand, perfectly blends the olive oil with the water-based ingredients, creating that silky texture. Sauté the minced garlic over low heat until golden, add white wine and lemon juice, and as the alcohol evaporates, the powers of gelatinisation and emulsification quietly work their magic, transforming the sauce from thin to rich. This fusion of science and art not only enhances the texture but also ensures every strand of pasta is enveloped in layers of flavour, complementing the prawn’s freshness.
How to Make My Garlic Prawn Linguine
The deliciousness of prawn garlic oil pasta lies in its irreplaceable purity. The prawn, seared to a slight crisp, releases the sweet fragrance of seafood, intertwining with the warm aroma of garlic to create an irresistible allure. The pasta absorbs the lingering notes of olive oil and white wine, with every bite offering a harmonious blend of freshness, fragrance, and smoothness. The slight acidity of lemon juice adds a touch of freshness, balancing the richness and allowing the taste buds to feel the natural vibrancy at every moment. Occasionally sprinkled with a few parsley leaves, it serves not just as decoration but also infuses this simple dish with a hint of green vitality and life. This flavour, free of excessive adornment, strikes straight to the heart, leaving an endless aftertaste.
As I write this, I seem to smell the steaming aroma of the pasta pot, the knife and fork in my hand gently lifting, with the Prawn and pasta dancing gracefully on the plate. The essence of handmade naked food lies not in elaborate rituals but in feeling the temperature and life of the ingredients with heart. Prawn garlic pasta may be just an everyday dish, yet it is my tribute to pure taste. Tonight, why not try it yourself and share this warm moment with your family? After trying it, let me know your thoughts!
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients
Prawns | 6 each |
Lingine | 100g |
Garlic | 5 cloves |
E.V. Olive Oil | 30ml |
Chilli Flakes | 1 tsp |
White Wine | 60ml |
Lemon Juice | to taste |
Pasta Water | 100ml |
Parsley | to taste |
Salt | to taste |
Steps
1.
Peel the shrimp shells, make a shallow cut along the back to remove the vein; alternatively, use a needle to extract the vein from the second segment of the tail to keep the shrimp intact.
2.
Marinate the shrimp meat with a small amount of salt and edible oil, and let it rest briefly to enhance its crisp texture.
3.
Finely chop the garlic and parsley, and set aside.
4.
In a pot of water, add an appropriate amount of salt, bring to a boil, then add the flat pasta. Cook for 5 minutes according to the package instructions (2 minutes less than recommended), drain after cooking, and reserve a small amount of pasta water.
5.
Heat a flat pan, add a small amount of oil, and place the marinated shrimp meat in it. Quickly sear both sides until lightly golden, then remove and set aside.
6.
In the same pan, add olive oil, and sauté the minced garlic and chilli flakes over low heat until the garlic turns slightly golden. Add white wine and lemon juice, and cook until the white wine reduces by half.
7.
Add the cooked pasta to the pan along with a small amount of pasta water. Stir over high heat to release the pasta's starch, allowing the sauce to thicken and gain a glossy finish through gelatinisation and emulsification.
8.
When the sauce begins to reduce, add salt to taste, then add the seared shrimp meat. Stir well, and finally sprinkle with parsley. Serve on a plate, and the shrimp garlic oil pasta is complete.
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