Gambas Pasta

We reinvented the Spanish pica-pica into something equally comforting to eat at home.


December 2008 | By Carina Guevara
Gambas Pasta
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at a glance

Main Ingredient

Fish and Seafood

Type

Pasta

Preparation Time

00:00:00


Date Published

December 2008

We reinvented the Spanish pica-pica into something equally comforting to eat at home. Add more garlic to pack a stronger punch!

Serves

Prep Time
10 minutes

 

4 cups cooked spaghetti or
      fettuccine noodles
1 kilo tiger prawns,
      about 16 pieces, peeled
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/3 cup chopped garlic
2 tablespoons white wine
1/2 teaspoon liquid seasoning
2 tablespoons soy sauce
2 tablespoons water
pinch of chili flakes

 

1   In a large sauté pan on medium heat, place butter and oil and heat until frothy.

2
  Add garlic and sauté until fragrant. Do not allow to brown.

3
  Add peeled prawns and cook until slightly pink.

4
  Add the rest of the ingredients and toss into the prepared pasta. Serve hot.

If you liked this recipe, we highly recommend
 : Tipsy GambasGambas Al Ajillo
 

 



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