- ¼ cup olive oil
- 3 T butter
- 420 - 450 g Woolworths raw deveined Vannamei prawns
- 2 garlic cloves, crushed
- 2 - 3 T Italian parsley, finely chopped
- For the mushroom pasta:
- 1 T butter
- 1 T olive oil
- 250 g mushrooms (your choice), thinly sliced
- ⅓ cup cream
- ⅓ cup fish or seafood stock
- 1 garlic clove, crushed
- 2 T lemon juice
- 200 g angel hair pasta, cokked al dente
- Sea salt and freshly ground pepper, to taste
Preheat the oven to 230°C. Pour the oil onto a large baking tray, add the butter and place in the oven for a few minutes until sizzling. Add the prawns and coat in the oil and butter. Arrange a single layer. Bake for 5 minutes, then add the garlic. Return to the oven for 1–2 minutes until the prawns are pink and just cooked. Sprinkle with parsley.
To make the mushroom pasta, heat the butter and oil in a wide pan. Add the mushrooms and sauté over a high heat until nicely coloured and any liquid has evaporated. Add the cream, stock and garlic and continue cooking, stirring, over a high heat for a few minutes until slightly reduced. Add the lemon juice and the drained, freshly cooked pasta. Season to taste.
To assemble, turn the mushroom pasta onto the baking pan and toss with the pan juices and prawns. Check the seasoning.
To serve, put out finger bowls or warm towels as the prawns must be eaten by hand.
Cook's note: Who says you can't eat prawns on a weeknight? Simply use the deveined ones to make it a whole lot easier.