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I was inspired to create this recipe when I discovered a inviting little container of herbes de Provence at a local Mediterranean import shop here in Victoria called Fig Mediterranean Deli. It’s also where I get my Chinotto which is the best soft drink that has ever or will ever exist – I will not budge on that.
Herbes de Provence is an herb blend of (but not limited to) tarragon, savoury, sage, thyme, parsley, lavender and marjoram. It’s a darn delicious blend o’ herbs and I was going to list a bunch of foods it goes with but honestly it is so versatile just throw it in your dish to up the savouriness. Meat, fish, veg, soup, stew – go for it. And of course, *prawns*. If you remember to marinate these prawns overnight, you will not be sorry. Bonus: I love a recipe that contains a marinade which doubles down as the sauce. You won’t lose any of that amazing flavour. This recipe whips up super quick so it is the perfect quick weeknight meal.
Prawn Pasta with Garlic & Herbes de Provence
Ingredients
- 1 pound prawns peeled and tails removed
- 3 tbsp olive oil divided
- 3 tbsp white wine
- 2 cloves garlic minced
- 1 shallot minced
- 1 tsp herbs de provence
- 1 tbsp dijon mustard
- 1 tbsp chopped fresh parsley plus more for topping
- ¾ box spaghetti about 350 g
- ½ cup finely grated parmesan cheese plus more for topping
- sea salt and pepper to taste
Instructions
- Marinate the prawns by combining the prawns, 1 tbsp olive oil, white wine, garlic, shallot, herbes de Provence, parsley and mustard in a bowl and mix until the prawns are covered with the marinade. Season with salt and pepper to taste and mix to combine. Marinate for at least one hour or overnight if possible.
- Bring a large pot of water to a boil and once boiling, add a healthy amount of sea salt and your pasta. Cook until al dente, reserve 1 cup of the pasta water, then drain the pasta in a colander and set aside while you cook your prawns.
- Heat a large skillet over medium heat. Once the skillet is hot, add the remaining 2 tbsp of olive oil to the pan. Using tongs, remove the shrimp from the marinate and add the shrimp to the hot skillet. Cook the shrimp for 1-2 minutes on each side, then turn the heat down to low and add the saved marinade.
- Toss the marinade with the shrimp and cook for about 5 minutes. Add in 1/2 cup of the reserved pasta water and the Parmesan and stir to combine.
- Add the pasta to the skillet and toss using tongs. If your sauce is feeling a little dry, add in more pasta water as needed. If you fancy, sprinkle in some chopped fresh parsley and season with freshly cracked black pepper.
- Serve up in bowls and top with a hefty amount of Parmesan cheese.
