Friday, August 31, 2007
Garlic Prawn Pasta
Everyone has their favourite pasta. Some like theirs creamy, while others prefer tomato based ones. I'm a huge pasta fan and though I usually prefer mine with a tomato base, I think my preference has been tweaked a little.
It all started when I heard from some friends that I should try the Garlic Prawn Pasta from Coffee Club. They all agreed that it was phenomenal. But I was a tad sceptical; I mean, it sounds rather plain - I imagined just some garlic and olive oil. Guess what? It wasn't phenomenal, it was mindblowing!
The first time I tried it, I shared it with my sister because we weren't really hungry and we finished the pasta in less than 15 minutes! You should have seen us. We were both slurping up the noodles enthusiastically. When it was all gone, I thought how nice it would have been if it were a bowl of neverending pasta.
What's so great about it? The flavour. They are rather liberal with their garlic and the prawns are fresh and succulent. It's deliciously tasty. It really is a simple pasta dish relying only on olive oil, garlic and chillies but somehow it manages to pull through really well!
Both occasions when I had it, I didn't manage to snap a shot because well, it was so yummy that I forgot!
So anyway, the pasta was on my mind for days and weeks and I thought, how difficult would it be to make something like that?
That said, I went on my own garlic prawn pasta conquest. I realised that even though I had the garlic, and chillies, there still lacked a certain flavour. It wasn't tasy enough. I thought it had to do with the salt. But eventually, I thought why not try some chicken stock? And amazingly, it worked. Although I'm not sure if that's what they use. I have a feeling that seasalt would work too. But I don't have any in my kitchen currently.
I've made my version of garlic prawn pasta a couple of times already and my sister likes it so I guess it's not that bad? So now, when I crave for some, I know I can just whip one up without having to go all the way to Coffee Club.
It's really simple, this dish. I realised that I'm very much into natural olive oil based pastas now - like Aglio Olio and all. My next conquest is pesto.
What's your favourite pasta recipe/combination?