Pasta con Gamberoni: A Delightful Italian Dish

Pasta con Gamberoni, or pasta with large prawns, is a classic Italian dish that showcases the vibrant flavors of the sea. This recipe is a wonderful combination of succulent prawns, fresh herbs, and perfectly cooked pasta, making it a fantastic choice for a weeknight dinner or a special occasion. The sweetness of the prawns paired with a light sauce creates a dish that feels both comforting and elegant. From my own personal experience, this dish never fails to impress my guests! Let me show you how I make this delightful dish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 40 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: Approximately $25
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot
  • Large skillet
  • Colander
  • Cooking utensils (spatula, knife, etc.)
  • Measuring cups and spoons
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Ingredients

• For the Pasta:
  • 12 oz (340 g) of spaghetti or linguine
  • Salt (for pasta water)
• For the Sauce:
  • 1 lb (450 g) large prawns, peeled and deveined
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup dry white wine (or chicken broth)
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste
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Method

1. Cook the Pasta:
   • Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
   • Add the spaghetti or linguine and cook according to package instructions until al dente.
   • Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander and set aside.
2. Prepare the Sauce:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant (be careful not to burn the garlic).
   • Add the halved cherry tomatoes and cook for 3-4 minutes until they start to soften.
3. Cook the Prawns:
   • Add the prawns to the skillet, stirring gently. Cook for 3-4 minutes until they turn pink and are cooked through.
   • Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
4. Combine Pasta and Sauce:
   • Add the cooked pasta to the skillet with the prawn mixture. Toss to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
   • Stir in the chopped parsley, lemon juice, and season with salt and pepper to taste.
5. Serve:
   • Divide the pasta among plates or bowls, garnishing with extra parsley and lemon wedges if desired.
   • Enjoy your Pasta con Gamberoni warm!

Variations

• Vegetarian Option: Substitute prawns with sautéed mushrooms or zucchini for a vegetarian-friendly dish.
• Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions.
• Herb Swap: Try basil or dill instead of parsley for a different flavor profile.

Tips

• Fresh Ingredients: For the best flavor, use fresh prawns rather than frozen. If using frozen, ensure they are fully thawed and drained.
• Adjust Spice Levels: If you prefer a milder dish, reduce the red pepper flakes or omit them altogether.

Substitutions for Specific Dietary Needs

• Wine: If you prefer not to use wine, chicken or vegetable broth can be used for a similar depth of flavor.
• Oil: Use avocado oil or another neutral oil if you are sensitive to olive oil.
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Notes on What to Expect

When you make Pasta con Gamberoni, expect a dish that bursts with the flavors of the ocean and the freshness of herbs. The combination of garlic, lemon, and prawns creates a delightful aroma that fills your kitchen and entices everyone to the table. This dish is perfect for impressing guests or simply enjoying a cozy dinner at home.

Nutritional Information Per Serving

• Calories: 450
• Protein: 25g
• Carbohydrates: 60g
• Fat: 15g
• Fiber: 3g
• Sugar: 3g

I hope this guide has made making Pasta con Gamberoni seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking journey!