From Knorr Recipes
2 Knorr Chicken Stock Pots
4tbsp olive oil
3tbsp chopped shallot
1 garlic clove, chopped
Tip of 1 chilli, very finely chopped (optional)
70ml dry white wine
30ml Knorr Chicken Stock, made from a diluted Knorr Chicken Stock Pot
4tbsp very finely chopped parsley
10-12 raw tiger prawns, shelled and de-veined
1. Bring a large pan of water to the boil. I season my pasta water with Knorr Chicken Stock Pots; the delicate chicken flavour goes well with seafood. Add in the Knorr Chicken Stock Pots, stir until dissolved and bring back to the boil. Add in the spaghetti, bring to the boil, cover and cook until cooked to taste. I like mine al-dente, so I allow around 9 minutes. Stir the spaghetti now and then to prevent it sticking.
2. After the spaghetti had been cooking for 7 minutes, pre-heat a large, heavy-based frying pan to make it nice and hot. Add the olive oil to the frying pan, heat through briefly then add in the tiger prawns.
3. Let the tiger prawns cook briefly, then turn them over so that they cook evenly on each side. As they cook, the prawns will turn opaque and pink. It’s important not to overcook them, so keep a close eye on them. It’s attention to details like this that makes all the difference.
4. Add in the chopped shallot, then the garlic and chilli and fry briefly. Add in the white wine and cook, stirring. Add in the Knorr Chicken Stock and 2 tbsp of the chopped parsley to the prawns. Mix well as you want the olive oil, white wine and stock to blend together to form the sauce.
5. Once the spaghetti is cooked to your taste, turn off the heat under the spaghetti. Using a slotted spoon, transfer the spaghetti from its cooking water to the frying pan. This is the way my mother used to do it. Toss the frying pan, coating the spaghetti in the prawn mixture. Serve at once in two bowls, garnished with the remaining parsley. I’ve used raw prawns here, but, if you prefer, you can substitute cooked peeled prawns or a packet of seafood mix. It’s your choice.
6. Don’t waste your pasta water. It’s got the flavour from the Knorr Chicken Stock Pot in it and starch from the pasta in it, which is a natural thickener. Use it in a gravy, a soup or a stew.