Google:”Angel hair is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands. Angel Hair is often referred to its Italian name, ‘Capelli d’Angelo’. Best with delicate cream or tomato-based sauces.”
I know the combination of flavours was great, and vegetables are cheap. You can buy very high-quality frozen prawns in supermarkets these days (thaw before using), so it’s a win-win situation, however if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real family-pleaser. Finish off with butter sauce and caramelised mushrooms full of flavour and you’ll be smiling.
I have added lemon zest and spring onion. Oh Of course must have my chili flakes to go with. Who is hungry? Want some? My meal is delicious, comfort, and healthy with vegetables and juicy big prawns. Let’s cook!!!!
300 g angel hair
450 g peeled medium-size raw prawns
3 Tbs olive oil
2 leeks, trimmed and sliced
2 carrots, julienne
2 stalks spring onions, cut to bite size; divided
1/4 cup white wine
2 garlic cloves, thinly sliced
1/2 lemon, zested
Cook angel hair in a large pot of boiling salted water for about 7 minutes, or until tender. Drain angel hair, reserving 1/4 cup of the pasta cooking water if you want a bit wetter.
Meanwhile, heat 2 tbsp oil in a frying pan over a medium heat and add garlic, about 2 minutes until translucent. Now add carrots, leeks and cook for about 4-5 minutes, stirring often, until softened and turning golden here and there. Remove to a plate.
Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot. Add the prawns with a pinch of salt and pepper. Fry for 2-3 minutes until the prawns turn pink all the way through. Add the chilli flakes, and lemon zest, cook for 1 minute more, then add carrots and leeks back to the pan. Turn the heat down.
Tip angel hair into the vegetables mix, add wine, the juice from half the lemon and half spring onion and toss well. Angel hair shouldn’t be dry – add more of the water if needed. Season to taste, then serve in plates with the remaining spring onion and more chili flakes. Have it with a glass of wine.