Recipe Eddie Noble | Photos hello SA
A delicious asparagus and prawn spaghetti, made with incredible pasta from L’Abruzzese, thanks to our wonderful foodie friends at the City of Norwood, Payneham & St Peters!
Serves 4
Ingredients
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1x packet La Bruzzese spaghetti
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12x large raw, peeled and deveined prawns (or 1x kg U6 prawns)
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1x bunch of asparagus. Chopped to 1cm lengths
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1.5 cups of white wine (We used Signature Wines Chardonnay)
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5x garlic cloves, finely sliced
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2x shallots, finely sliced
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2x large lemons, zested and juiced
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200g butter cubbed, at room temperature
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Salt and pepper to taste
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Olive oil
Method
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Place a large pot of water on high heat, and season well with salt (roughly 1tbsp to 5L is a good rule of thumb)
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As your pot is heating up, get a large frypan on high heat and allow it to heat up for a good 2-3 minutes.
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Once piping hot, add in roughly 2 tbsp of olive oil, followed by the prawns. (We’re aiming just to get some colour and add some flavour to the prawns here, not cook them through)
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Allow them to caramelise for 30-45 seconds each side, season with salt and pepper, and set aside until later in the recipe.
- Turn your heat down to a medium, add a splash of olive oil, followed by your shallots and garlic with a pinch of salt (we want to be careful not to burn them, but just get a touch of
colour, which will also add flavour.)
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Once the shallots and garlic have coloured and softened, add in your white wine (careful as it may splutter and spit.)
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From here, reduce the white wine by roughly half; this will take 5-8 minutes, depending on a number of factors.
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Now, our pasta water should be a rolling boil. Add your pasta to the pot, stir gently and set a timer for 2 minutes less than the directions on the packet.
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Stir your pasta every 30-60 seconds to ensure it’s not sticking.
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With 1 minute to go on our pasta timer, add our prawns and asparagus to the pan.
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Followed by our pasta (use long tongs to pull the pasta out of the pot straight into the pan, this will bring some of the pasta water with it. Also, do not discard the pasta water just yet; this will be used to loosen our sauce when finishing.
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Now, with the pasta and sauce together, we want to stir and toss the pasta to bring the sauce together.
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Add in the butter a couple of cubes at a time while tossing/ stirring the pan. We want to avoid boiling the butter as it will thin out the sauce.
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Once all the butter is added, add in the lemon juice and zest (this can be done to taste/ personal preference)
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If the sauce is a little thick, simply ladle in a touch of the starchy pasta water to loosen the sauce as required.
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Season with salt and pepper and enjoy!
From fresh market stalls to hyper-local produce, the City of Norwood Payneham & St Peters is home to some of the best foodie finds in SA — and we’re so proud to share them with you. Eddie used L’Abruzzese pasta as the star ingredient of this prawn spaghetti dish, and it’s fair to say our local food scene is thriving!
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