15 mins

Ingredients for Prawn and Peas on Capellini



Currently displaying quantities in US Imperial Measurements
How to Cook Prawn and Peas on Capellini
- Defrost the prawns. Bring a large pan of water to the boil for the pasta. Add salt and a tablespoon of olive oil (it stops the pasta from sticking).
- While the water is heating, peel and thinly slice the garlic. Place two tablespoons of olive oil in a large frying pan on a high heat, add the garlic and stir. Add the defrosted prawns, the frozen peas and a couple of tablespoons of hot water from the pasta pan
- Add the butter, and salt and freshly ground pepper to taste. When the 'liquid' comes to a slight simmer and the shrimp start to turn pink/red, remove the pan from the heat.
- Meanwhile, cook the capellini (or other pasta) according to the directions on the packet. Drain when cooked and drizzle about 3 tablespoons of olive oil over the top. Place in a large serving bowl and, using a slotted spoon, add the prawn and peas mixture from the frying pan. Stir well. Test for seasoning and add a little salt and freshly ground pepper if required. Serve onto individual plates and sprinkle with mint leaves, roughly chopped.

Being very thin, Capellini is very quickly cooked. If you have to use a thicker pasta, you need to allow for a slightly longer cooking time.
Reviews of Prawn and Peas on Capellini
![]() Oh, wow - making this. We have been on such a shrimp kick lately and there is just something about shrimp over angel hair pasta. I substituted fresh basil (chopped fine with parsley) for the mint, because it was available…it was really good. Kaelyn (1 review) |
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