Tag: prawns

Rice spaghetti with prawns and vegetables – Gordon Ramsay’s version

Rice noodles with prawns and sautéed vegetables are a classic of oriental cuisine, particularly Chinese cuisine. A rich and tasty first course full of contrasts of flavors and textures.

I’m sure that at least once in your life you’ve ordered rice spaghetti with prawns from take away or all you can eat… what if I told you that you can prepare them at home in no time?

Not only that: you can also customize the ingredients, following the rhythm of the seasons and adapting this dish to different dietary needs.

Noodles, spaghetti, vermicelli, udon…

When it comes to pasta shapes you have a world of options. In this case I used medium-sized rice noodles, but you can also choose rice vermicelli or tagliatelle. If you prefer wheat noodles you can use those to nest* or the fresh udon* for an XL effect. I love them too soy or mung bean spaghettithose that remain “transparent”, so to speak.

The seasonings for your rice noodles with prawns

In addition to the inevitable soy sauce, you will need the oyster sauce* which will give a sweet and savory flavour, typical of this recipe. To season your rice spaghetti with prawns you can also add somesesame oilwhich, with its slightly bitter note, will balance all the flavours.

The finishing touch

My little secret is the Sichuan pepper*, an uncommon ingredient in Western cuisine, famous for its ability to combine spicy flavors with citrus accents, creating a unique sensation on the palate.

This pepper originates from China, in particular from the Sichuan region, from which it takes its name. It’s not a real pepper in the botanical sense of the word, but it has a spicy, slightly balsamic note that leaves a numb sensation in the mouth, just like “real” pepper.

You will fall in love with it.

Spaghetti with cheese, pepper and prawns, the fish-based first course which is prepared in 5 minutes while the pasta is cooking. Creamy and delicious – Gordon Ramsay’s version

Pasta with cheese, pepper and prawns makes one of the great classics of the Roman culinary tradition gourmet. There are many experiments that are carried out in the kitchen, but one of the most successful is certainly that of cheese and pepper together with elements of raw fish. We tried it first with sea urchins, then with mussels, and in both cases we were satisfied. Today is the turn of the shrimprigorously raw, marinated with lime and pink pepper, which will complete this first one in an excellent way. If you don’t have lime, don’t worry, you can replace it with simple lemon.

Pasta with cheese, pepper and prawns

Ingredients cheese and pepper

spaghetti 320 g
black pepper
pecorino 200 g
shrimp 12
files 1
extra virgin olive oil
fine salt
pink peppercorns 6
1\2 golden onion
butter 50 g
leeks 70 g
garlic 1 clove
parsley 6 tufts
white wine 50 ml
fine salt
black peppercorns

Preparation of cheese and sea pepper

The first thing to do to prepare pasta with cheese, pepper and prawns is cleaning shellfish. Remove the head, the carapace and the internal black filament. Keep aside the waste. Finely chop the onion and leek. Melt the butter in a pan, then add the onion, then the leek and finally the garlic. You do fry for a few minutes, then add the prawn scraps. Brown over high heat and faded with white wine. When the alcohol has completely evaporated, cover with water and season with parsley and black peppercorns. Season with salt and simmer over low heat for 1 hour.

Every now and then, remove the foam that forms on the surface with a slotted spoon. Let’s move on to shrimp. Crush the pink pepper using a knife. Coarsely chop the prawns and transfer them to a bowl. Season with half a lime zest, the juice of a whole lime, pink pepper, a pinch of salt and a drizzle of extra virgin olive oil. At your place a mix and cover with cling film, then leave to rest in the refrigerator. Filter the shellfish stock and transfer it to a pan, where you will add some water. This is where you will boil the pasta. Crush the black peppercorns and toast them in a non-stick pan. Add 2 ladles of pasta cooking water.

Drain the spaghetti al dente and transfer them to the pan with the pepper. Add cooking water as needed and risotto the dough lightly. While the spaghetti continues to cook in the sauce, pour in half of the pecorino cheese in a bowl together with a ladle of cooking water. Mix vigorously and complete with the other half of pecorino. Add more water as needed, the result should be creamy. Give it a final stir, holding the bowl over the kitchen steam, then turn off the heat and pour it over the pasta. Mix and serve, then top with the prawns and a little lime zest. Your pasta, cheese, pepper and prawns ready.

Spaghetti with cheese, pepper and prawns, better than the classic dish, super creamy and ready in 10 minutes – Gordon Ramsay’s version

Spaghettoni with cheese, pepper and prawns they are an innovative and gourmet recipe. Innovation begins right from the choice of pasta. A double format goes very well with the thick and full-bodied cream that we will make you realize. Mediterranean prawns are famous for their flavour. As soon as they are seared they will give to the first person a delicate note, in contrast to the more pungent one of pecorino accompanied by pepper. The perfect addition to this classic Roman recipe. We recommend using a fresh pasta like that of Gragnano, for an excellent result.

Spaghettoni with cheese, pepper and prawns

Ingredients

spaghetti 500 g
red prawns 16
pecorino romano 150 g
black pepper 4 g
lemon zest 1
pecorino romano 40 g

Preparation

The first thing to do to prepare spaghettoni with cheese, pepper and prawns is to put the salted water for the pasta on the heat. In fact, the sauce is very quick to prepare. Add the spaghetti and move on to the other ingredients. Clean the prawns eliminating the carapace, tail, head and intestine. Keep them aside and move on to the cheese cream. In a bowl, combine the grated pecorino and pepper. Also pour two ladles of cooking water and mix well. You have to get a creamy consistency. Let’s put it in the pan. Pour another two ladles of cooking water.

Drain the spaghetti very al dente and transfer them to the pan let them risotto for 2 minutes. Grate the lemon zest directly onto the pasta, add the cream cheese and mix immediately all the ingredients. Turn off the heat and add the prawns, which will burn slightly thanks to the heat of the pasta. Complete with a final sprinkling of pecorino romano and turn again. Serve, distributing the prawns well on each plate. Add raw a grated lemon, a grated pecorino and a grated pepper. Your spaghettoni with cheese, pepper and prawns they are ready.