Cooked these gorgeous Tiger Prawns yesterday for our staff supper. They were so plump and fresh that you just knew it was gonna be a real treat.
I used the heads and shell of the prawns to make a stock with white wine. I then finished cooking the pasta with garlic, chili flakes, chili oil, basil, and the prawn stock.
Pan seated the prawns and mixed everything together for a delicious pasta infused with prawns. The pasta turned out really creamy with the thickening of the pasta starches with the prawn stock making it packed full of flavor.
Absolutely delicious and so satisfying!
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