Tuesday, June 23, 2015

Grilled Prawns and Asparagus over Creamy Pesto Angel Hair Pasta

This is a great dish for summer, and grilled is probably my favorite way to eat asparagus. I love to cook from scratch but I don't always have the time for it, so sometimes I make the pesto fresh, but more often, I use a prepared pesto sauce as the base.  It's delicious either way.


Olive Oil (EVOO preferably)
Pappy's Seasoning

1 Jar Prepared Pesto (or Fresh Pesto)
Fresh Grated Parmesan Cheese
Heavy Cream (or milk, but the cream is better )

Angel Hair Pasta (I use GF)

Large Prawns (I use 16-20 count)
Cajun Seasoning

Trim the woody ends from the asparagus and place in a large ziplock bag (or lay flat in a container), and pour in just enough olive oil to coat all of the asparagus.  Season fairly well with Pappy's Seasoning, then seal the bag and work it through your hands to make sure the seasoning gets distributed over all of the asparagus (easy...don't break the asparagus!).  Let this sit while you prepare the other ingredients.

It's probably a good idea to get your water heating now for whatever style of pasta you are choosing to make with this.  You should also start your grill heating to high heat.

Pour or spoon the prepared pesto into a small saucepan and heat on low.  Once it heats up, add about a handful (more or less) of the Parmesan and stir.  Pour in a little heavy cream (I start with about 1/4 cup and then add more until I get the consistency I want to coat the pasta) and add a couple pats of butter.  Keep on low heat, and stir often while you're preparing the pasta and prawns.

Sprinkle the prawns very lightly with just a little salt and pepper, a little more heavily with the cajun seasoning and the sugar.  You don't want to use too much seasoning as it overpowers the prawns.  Spray a grill pan with non-stick cooking spray and heat it up on your grill until hot, then add the prawns, seasoning side down.  

Throw your angel hair pasta into the boiling water, and put the asparagus crossways on the hottest part of the grill so it doesn't fall through.  Roll it every few minutes and if it flames up, move to a cooler part of the grill.  Take off when a fork just goes through it.

Turn the prawns when they have curled and are still a little opaque on top (or to desired taste).  Cook a couple of more minutes on the other side, then take off the heat and cover with aluminum foil to keep warm along with the asparagus.

Drain the pasta and return to the pan.  Gently stir in just enough of the creamy pesto sauce to your desired consistency, then place on a plate and top with the grilled prawns and asparagus.

Then open a bottle of wine and have some because you deserve it after all of that :).  You can share the wine with others if you want.  Or not.

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