Robbie’s Inspiration – Recipes from around the world: Prawn pasta bake

I have mentioned before that I am not the world’s biggest seafood person, but I do love prawns. I often make dishes that use prawns, with or without another seafood addition. I came across a recipe for garlic shrimp pasta bake and I amended it to my preferred specifications. It came out very well.

Ingredients

500 grams multicoloured spiral noodles (spinach, tomato, and plain)

120 grams butter

125 ml all-purpose flour

600 ml low fat milk

3 cups chicken stock

Salt and pepper to taste

3 teaspoons chopped fresh dill

200 ml grated parmesan cheese

125 ml grated Romano cheese

125 ml grated mozzarella cheese

1 Tbspn flaked garlic

1 Tbspn dried parsley

4 chopped Roma tomatoes

500 grams shelled large prawns

Method

Bring a saucepan of water to the boil and add 5 ml of olive oil and 15 ml of salt. Add the spiral pasta and allow to cook for 15 minutes until soft. Drain, rinse with cold water and set aside.

In a saucepan, add a little olive oil and cook the prawns and the garlic for 5 – 7 minutes until light pink all over.

Add the butter to the saucepan and melt. Mix in the flour and allow to cook for a few minutes. Add the lemon juice to the chicken stock and slowly add to the flour mixture, whisking continuously. Add the milk, parsley, dill, salt and pepper, and whisk until the mixture comes to the boil. It should have thickened nicely by that time. Do not stop whisking or the sauce will go lumpy. Add the Romano and parmesan cheese and half of the mozzarella and allow to melt completely. Add the chopped tomatoes and the prawns.

Prepare a large baking tray, layer with the pasta. Pour the sauce over the pasta, making sure the pasta is completely coated with sauce. Sprinkle the remaining mozzarella cheese on top.

Heat the oven to 180 degrees Celsius and bake for 30 minutes. Serve with a fresh green salad.

Here is my YT video of the sauce for this pasta bake:

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84 thoughts on “Robbie’s Inspiration – Recipes from around the world: Prawn pasta bake

  1. It is curious how our tastes change over the years. I also was not a seafood person. Prawns were just about the only seafood I ate, but now my palette likes just about everything.

    Liked by 1 person

    1. Hi Pete, I think our taste buds die off (smile). Tastes that were overwhelmingly strong in our youth, become more palatable as we get older. I never used to eat fish like salmon at all, but now I will eat them as a part of the fish contribution to a dish.

      Liked by 1 person

    1. Hi Martina, I am trying to introduce more seafood into my families diet. That is why I am experimenting with different ways of cooking prawns and fish. I also like them grilled and fresh would be wonderful, but isn’t an option here in Johannesburg.

      Like

  2. Looks very delicious, Robbie. This post reminded me of when I was a kid, money was tight, and my parents would treat themselves to shrimp once in a while. They always asked me if I would like some and I always turned them down. When I became a little older it dawned on me that it was the way they asked. My dad would say, “Do you want any of these grubs, John?” Of course, I was not permanently damaged in the shrimp department. I love them.

    Liked by 1 person

  3. Thanks, Robbie. I love seafood, but although I can eat a bit of cheese, I don’t tolerate too many dairy products in one go, so I might have to miss this one, although I like the sound of it.

    Liked by 1 person

  4. Interesting recipe! I’m afraid of seafood, but then again I’m a veggie. Nonetheless, I turn recipes in veggie takes. I know I could do something with this using tempeh.
    I read your How To – Fondant characters.
    I don’t have the books yet, but it will be a fun review.
    I quite enjoyed the 2 I’ve read!
    Have a fab week. I’ll let you know as soon as the books get here!

    Liked by 1 person

    1. HI Resa, I am planning on trying some veggie recipes as Michael is on a strict diet plan and it is recommended for him. The books take about 3 weeks to get to Canada. They have been sent so should get there soon. I’m glad you enjoyed the ‘how to’. Some of the children like to try to follow the steps and make the figurines. Theys send me some cute pictures.

      Liked by 1 person

      1. Veggie recipes sound great. I made cauliflower & potato chowder last night, totally vegan, although I am merely vegetarian. Delicious!
        Excited for the books!

        Like

  5. Oh, that looks amazing, Robbie. A recipe that’s right up my alley with all my favorite flavors in one place. The only thing I need to pick up at the store is the mozzarella. Then I’m making this. 🙂 Thanks for the recipe. 🙂

    Liked by 1 person

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