SPICY GARLIC PRAWN SPAGHETTI RECIPES

Steps:

• To make the spring onion & ginger sauce, use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Transfer to a heat-proof bowl. Place the vegetable oil and sesame oil in a small saucepan over medium-high heat. Heat until a wooden spoon dipped into the oil forms small little bubbles. Now pour the hot oil over the spring onion mixture. Stir to combine. Set aside for later. Cook the spaghettini in a large pot of boiling salted water until just al dente. Reserve 1 cup of the pasta cooking water in case you need to thin out the pasta sauce later. While the pasta is cooking, heat the 1 tablespoon of vegetable oil in a large frying pan over medium heat. Add the garlic, prawns and chilli flakes. Cook for 2-3 minutes or until the prawns are pink and opaque. Pour over the soy sauce and oyster sauce. Simmer for a couple of minutes then turn the heat off until the pasta is ready. Drain the pasta and add into the pan with the prawns. Turn the heat back to high and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy (if it looks too thick for your liking, thin out with a little pasta water). Spoon over the spring onion & ginger sauce and toss. Divide among plates and serve.

Steps:

• Place shrimp on a work surface. Slice each shrimp horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like butterfly wings.
• Mix 2 tablespoons oil, minced garlic, salt, red pepper flakes, and cayenne pepper together in a bowl. Toss shrimp into the oil marinade and set aside.
• Heat remaining 2 tablespoons oil in a pan over low heat. Add sliced garlic. Cook until golden and infused in the oil, about 2 minutes. Remove garlic. Increase heat to medium. Add shrimp and marinade; cook until shrimp is pink, about 5 minutes. Remove shrimp from pan.
• Add onion, yellow bell pepper, and jalapeno to the pan; cook and stir until tender, about 10 minutes. Add diced tomatoes, 1/2 the parsley, 1/2 the basil, oregano, and black pepper. Cook until reduced to your desired thickness, 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Toss spaghetti noodles into the tomato-pepper sauce and stir in shrimp. Sprinkle remaining parsley and basil on top. Serve immediately.