Recipe: Grilled Tiger Prawns with Penne Pasta

As the winter chill descends, many of us reluctantly tuck away our grills and barbecues, lamenting the end of outdoor cooking adventures. But before you succumb to the winter doldrums, let us introduce you to the joys of pan searing and air frying, two cooking methods that are tailor-made for the colder months. We especially love this approach for seafood, so we can serve it up on our iconic Mackerel Collection plates! 

Pan searing is like a warm hug for your soul during wintertime. The sizzle of food hitting a hot skillet, the fragrant aroma that fills the kitchen, and the anticipation of a mouthwatering meal are all part of the experience. Searing creates a beautiful crust on meats and vegetables while locking in moisture. It's a fantastic way to prepare hearty, comforting dishes in a shorter time. The rich, caramelised flavours produced by searing work wonderfully with winter ingredients like root vegetables, mushrooms, and thick cuts of meat.

Air frying, the darling of modern kitchen appliances, is a fantastic way to enjoy your favourite comfort foods with a healthy twist. It uses hot air to cook food to crispy perfection without the need for excessive oil. Air frying is speedy, making it perfect for warming up on those chilly winter nights when you're too cozy to spend too long in the kitchen. The crispy result without deep frying has a health appeal, but the easier cleanup is an added bonus. Just pop out the basket and give it a quick wash, and you're good to go. Our Medium Square Platter or Small Rectangular Plate from our Mackerel Collection are ideal for serving it up in style.

Grilled Tiger Prawns with Penne Pasta

Ingredients:

• 12 large Tiger Prawns, deveined and shells removed
• 8 oz (about 2 cups) Penne pasta
• 4-6 cloves of garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Lemon wedges (for serving)
• Freshly grated Parmesan cheese (optional)

Directions:

1. Cook the penne pasta according to the package instructions to be al dente. Once it's done, drain it and set it aside.

2. In a bowl, toss your tiger prawns with some olive oil, minced garlic, salt, and pepper. We're going for flavour here! Heat a skillet over medium-high heat and add a touch of olive oil. Once it's nice and hot, add your prawns. Sear them for about 2-3 minutes on each side until they turn that irresistible shade of pink.

3. In a saucepan over low heat, melt your unsalted butter. It's about to get real aromatic. Add the minced garlic and fresh basil. Let them infuse the butter with their fantastic flavours, but don't let the garlic get too brown. We want it fragrant, not crispy!

4. In a large mixing bowl, unite your perfectly cooked tiger prawns, your al dente penne pasta, and that dreamy garlic & herb butter sauce. Drizzle some fresh lemon juice for a zesty kick. Give it all a good toss until everything's beautifully coated.

5. Plate up this masterpiece on one of our Mackerel Collection platters. Add a bit more fresh basil for some extra oomph.

If you're feeling fancy (or extra hungry), go ahead and sprinkle some grated Parmesan cheese over the top. And don't forget those lemon wedges for that final zesty touch.

Enjoy this dish with some crusty bread and good company. The succulent grilled tiger prawns, the aroma of garlic and fresh basil, and the creamy garlic & herb butter make this a winner every time. Embracing the art of pan searing and air frying in the winter months opens up a world of delectable options. Whether you're enjoying it with a glass of white wine or sharing it with friends and family, this dish is a true winter delight. 

So, cozy up, grab a fork, and indulge in the heartwarming goodness of pan-seared tiger prawns with fresh basil, penne pasta, and garlic & herb butter. Your taste buds will thank you! Enjoy!

Each piece is handmade from white earthenware clay, hand-painted with our iconic Mackerel Collection design, and beautifully finished with a high-gloss glaze before being twice fired by award-winning Irish ceramic artist Charlie Mahon. Each piece of our Irish pottery is made here in Cork, Ireland and is microwave and dishwasher safe.