I love fish, but I'm not a huge fan of the other types of seafood. I'm allergic to some of them, so I stick to something more common: shrimp. I must admit that I don't know what the fuss is all about...
I love choosing new recipes to try but my husband is a picky eater and it gets in the way (he doesn't read the blog - lucky me!).
I always feel like preparing and tasting everything but have to slow it down a little because he's a little conservative with food.
Sometimes, when I'm going through a cookbook, he sees a photo and says "would you make this one?" - I really like that! It spares me a lot of work. :D
That's what happened with the pork loin I made the other day - sorry, the recipe is in Portuguese - and this pasta, which was taken from this wonderful book.
I was a bit disappointed with the shrimp - they looked so big at the supermarket and almost disappeared in the pot! :\ The dish tasted good though.
I added lemon zest even though the recipe didn't call for that.
We had friends over for dinner that night, so I took the photo on the following day with the remaining pasta. And the forked shrimp was the sole survivor. :D
Fettuccine with prawns and fresh herbs
100ml olive oil
3 garlic cloves, crushed and chopped - I omitted
16 raw king prawns, peeled and deveined
250g cherry tomatoes, halved
1 handful flat-leaf parsley, roughly chopped
12 basil leaves, torn
30g chives - I omitted
juice of 1 lemon
zest of 1 lemon - optional
Cook the fettuccine in a large pot with boiling salted water until al dente.
Meanwhile, heat the oil in a frying pan, add the garlic, stir briefly, then add the prawns. Cook until they're pink.
Add the tomatoes and cook for 1 further minute - I cooked for a little longer since I wanted it to be juicier.
Drain the pasta and return it to the pot. Add prawns and tomatoes, the herbs and lemon.
Toss it together and season with salt.