I saw the other day on Tastemade about a recipe titled Marseille Style Pasta. That immediately caught my eye because I’m suffering from travel blues from my trip to Marseille two months ago! I absolutely miss the glorious weather and the scrumptious food – you can read about some of the amazing food I’ve had here
If you can get your hands on some fresh whole prawns, that would be absolutely awesome. I wish I got some when I was making this as you can create a more concentrated flavour with whole prawns. This is because the head of the prawn is actually where all the essence are concentrated at, hence releasing a way richer flavour! I’ve also incorporated some spinach into the original recipe as I like to have some vegetables with my pasta.
- Napolina Spaghetti Pasta
- 2 cloves of Garlic, minced
- 1 Onion, finely chopped
- 1 Red Chilli (optional)
- Thyme, 1 spring
- Broth, 1/4 cup (originally White Wine)
- Tomato Paste, 1-2 tablespoon
- Paprika / Smoked Paprika
- Sour Cream, 2 tablespoons
- Lemon Juice
- Parsley, chopped
- Salt & Pepper
So first of all, boil a pot of water, add a pinch of salt and cook the pasta according to package instructions.
In a large pan, heat 2 tablespoons of oil and add in first the garlic then the onions. Cook until fragrant and add in the prawns and thyme. Briefly season with a pinch of salt and pepper.
As the prawns start to change colour, flip them onto the other side and cook until both sides have changed colour. Add in paprika, tomato paste and broth. Give it a quick stir and let it cook for about five minutes.
Take the prawns out of the pan and set aside. Add in spinach and cook until wilted. Then turn down to low heat and stir in the sour cream – it should create a luscious creamy reddish colour. Add in the pasta and toss to mix well.
Last but not least, add in the cooked prawns, give the dish a squeeze of lemon juice and garnish with chopped parsley.
What I loved about this recipe is that it’s so simple but it carries a very satisfying and rich flavour. It is certainly a great little recipe to elevate your usual week night dinners. Enjoy!
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