This tomato, garlic and prawn spaghetti is one of my all time favourite pasta recipes, it was one of those throw it together and see what happens kind of dinners which I made for myself as a student. And I absolutely love it, it is delicious, easy to make and it can be on the table in no time at all. And as I always seem to have tomatoes lurking somewhere in my kitchen and prawns somewhere in my freezer it is a great ‘go-to’ recipe for a week night dinner.
So, last week an email popped into my inbox from family owned kitchenware retailer Steamer Trading. They offered to send me a gorgeous cool mint Shallow Casserole Dish from the new Le Creuset Vida Brazil Collection. It’s like they knew my weakness for gorgeous cookware. Mind you, that’s pretty much all they stock! My dad bought my mum her new baby (a buttermilk yellow Kitchen Aid) from them last year. It is just a great place to have a browse and a look at lovely cookware! (Or my case a browse and a daydream about having a huge kitchen in which to put it all…)
As an example of the brands and cookware they stock, think KitchenAid, Dualit, Le Creuset, Magimix and Global. They are also the only retailer of Yaxell in the whole of the UK. You can see why I end up daydreaming when I visit their stores! In a world of many faceless companies where you can’t contact or speak to an actual human being, its so lovely to find somewhere that provides their customers with a personalized service. Its fantastic to find somewhere where detailed knowledge on all of their products is the norm.
So, here is my beautiful new dish in action – what do you think? I’m rather in love with it!
Right, I’ve gone off on a tangent – back to this delicious prawn spaghetti dish. Firstly please don’t think ‘oh no i’ll skip the salt’ for the recipe below. Salt and tomatoes are a match made in heaven, you don’t need much (a pinch!) and it helps the tomatoes release lots of their lovely juices into the pan to mix with the garlic and olive oil. Yum!!
Secondly, if I’m cooking for a few people I like to tip the cooked spaghetti into the pan with all the prawns and lovely tomato juices in it (which is why you need to cook them in a nice big dish!). Then garnish with a good grind of pepper and some fresh cherry tomatoes. I just stick it in the middle of the table for people to help themselves!
- 15 - 18 Cherry Tomatoes, half of them halved and the rest left whole (or 3 - 4 large tomatoes, diced)
- 180 - 200g Spaghetti
- Pinch of Chilli Flakes (optional)
- 2 Large Cloves of Garlic, sliced thinly
- Olive oil
- 150 - 200g Prawns
- Set a large saucepan of water on the hob and add your spaghetti.
- Whilst it cooks, add a good drizzle of olive oil to a large pan, and set over a low to medium heat.
- Add the garlic and gently cook for about 5 minutes.
- Then season with a pinch of chilli flakes (if using) and the cherry tomatoes.
- Sprinkle in a generous pinch of salt and cook until the tomatoes soften and release lots of lovely juice into the pan (about 5 minutes).
- Drain the spaghetti.
- Add the prawns to the tomatoes and cook until they turn pink (if using raw prawns) and piping hot all the way through.
- Turn off the heat, and add the spaghetti into the sauce a bit at a time ensuring it's all covered in the tomato juices.
- Season with a good grind of black pepper.
- Serve immediately and enjoy!
Or if you want to lust after more beautiful cookware, read Rough Measures review of another dish from the collection. (With a lovely vegetarian recipe for Beet Bourguignon to go with it!)
A huge thank you to the lovely people at Steamer Trading for sending me this beautiful Le Creuset casserole dish! I was not paid to write a positive review, and all opinions are my own.