Scampini Spaghettini a La Japonaise
photo by Nif_H
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 600 g spaghettini
- 4 -5 roma tomatoes (de-seeded & diced)
- 4 -5 green onions (only the white part)
- 500 g tiger shrimp (30-40 prawns)
- 3 garlic cloves (minced)
- 1⁄2 teaspoon gingerroot (minced)
- 2 tablespoons extra virgin olive oil
- 4 -5 fresh basil leaves (chopped or whole)
directions
- In 1 tbsp of olive oil sauté garlic, chopped green onion whites, ginger and tomatoes till soft. Season with salt and fresh ground pepper. Boil pasta.
- Add Prawns and continue cooking till prawns are half way cooked.
- Once pasta is cooked to al dente rinse in hot water to remove any starch. Grandma Uyeno usually agitates the noodles by hand while rinsing to ensure the noodles are free of starch and will not stick together.
- The noodles are then transferred into a large skillet or better yet a wok with another tbsp of olive oil. Heat should be medium-low so that the pasta doesn't burn.
- Add the sautéed prawn mixture and toss with the pasta to ensure all the flavours are well distributed.
- Serve with fresh basil and your favourite grated hard Italian cheese.
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RECIPE SUBMITTED BY
Here in Canada we are motivated more than ever to learn to make our favourite dishes ourselves, as we are far away from family and friends.
We have a passion for peasant food, wine and beer - but it is the food of families not gourmet chefs, and we can only truly enjoy it when we share it with others!