Chilli Prawn Pasta Rigatoni (with no prawn)
Prawn & Butter Sauce Pasta Series| Seasoned with Seaweedery Prawn Oil - easy and delicious
Recipe by Elke Travers
Ingredients
Crumbs
90g sour dough| crumbs no skin
2 garlic cloves| grated fine
5g lemon thyme
50ml Olive oil
Pasta
500g Rigatoni| Pasta gallery
60g Butter
70g eshallot or 1 small finely diced
25g Garlic| slivered or 4 cloves
10g Lemon thyme| leaves Chopped
12g red cayenne chilli medium heat | finely diced or 1
2g Pimento flakes or 1 teaspoon
70ml white wine
1 lemon zest
Salt to taste
Preparation
Preheat oven to 150 degrees, line a baking tray
Place the bread crumbs,garlic,lemon thyme & olive oil in a bowl, mix and place on the tray in the oven until golden brown approx 10 minutes
In a medium pot of boiling salted water, cook the pasta until al dente
In a large fry pan add the prawn oil, butter,eshallots,garlic, lemon thyme, stir for 2 minute
Add the chilli, pimento flakes & white wine, reduce by half, add the lemon zest & parsley
Drain the pasta and toss through the sauce, loosen with a little pasta water
Serve with the toasted Bread crumbs
Natural quality ingredients is a key to success - seasoning with prawn oil gives it a flavor boost without any hassle
:: NEW BATCH ::
This is a flavour bomb, a natural prawn shells flavour to use as a seasoning when you cook. A secret chef’s ingredient
This flavourful ingredient is often featured in MasterChef recipes. When chefs are making all those delicious dishes the flavour is actually coming from the prawn shells and heads, not from the prawn itself. And there is a bit of process involved which requires time, skills and labor to extract it. We replicated this process saving over wise discarded premium Australian wild caught prawn shells and made this amazing flavour bomb, all natural.
Just one teaspoon can make any pasta a prawn pasta – I use it for fried rice, paellas, laksas, wontons … anywhere you want to add a layer of the prawn taste
Our delicious prawn oil is made from discarded prawn shells
of premium wild caught Skull IslandTiger Prawns
A bit of a background story
When you buy frozen prawns their shells are often missing – have you ever wondered about what happens to them?
Well, usually they go straight to the landfill, sharing the same route as almost 50% of seafood catch, which includes prawn shells, fish carcasses and heads. And these parts hold the most flavour and nutrition, used by chefs at the restaurant kitchens to create delicious meals!
We set our mission to rescue these flavours and nutrition and bring them to your table
Flavour enhancer + health boost
Use it on: risottos, pastas, fried rice, mix with pork mince (think prawn and pork wontons) - check our recipe page for an inspiration
Tiger prawns from Skull Island in the Gulf of Carpentaria are the biggest you can find in Australia!
Measuring up to 26cm in length and 100g in weight, these juicy behemoths of the prawn underworld are truly king on the plate.
Certified ‘sustainable’ by the Marine Stewardship Council (MSC), Skull Island tiger prawns caught by Austral Fisheries are the world’s first certified sustainable tropical prawns. They are only caught during the months of August to November each year, and only caught during the night to ensure minimal impact on bycatch.
Now we ensure that all parts of these precious catches are consumed with shells transformed into delicious prawn oil for you to enjoy.