This is a restaurant secret!
The first time I tried pasta made this way was at a family dinner when my brother made it.
I have never scoffed down a pasta so fast, and Im pretty sure I went back for thirds.
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I couldnt put my finger on it, but it wasso good.
So, so good.
After dinner, he finally revealed that the sauce he used was made using the prawn heads and shells.
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And ever since then, I have been obsessed with making prawn (shrimp) pasta this way.
Its not a full blown fish stock, just a quick one made using the prawn heads and shells.
And it doesnt taste fishy at all.
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I would describe it as sweet with a deep flavour.
But it can also be made using pre cooked prawns, as long as they are not peeled.
Oh, before I sign off, a quick tip for Sydney-siders!
I will most certainly be making it a habit to swing by Harris Farms on Sunday afternoons….. Nagi
PS Do you know how to tell a prawn is perfectly cooked?
A raw prawn hangs straight.
A perfectly cooked prawn curls into a C shape.
An overcooked prawn curls into an O shape.
Its so sad when that happens!
