Lanzarote's bilingual magazine

Prawn Parpadelle

Ingredients (serves 4)

  • 400 g pappardelle pasta

  • 16 medium-sized carabinero prawns (no. 5)

  • 1 medium onion

  • 2 garlic cloves

  • ½ chilli pepper

  • 1 large ripe tomato

  • 1 glass of brandy

  • ½ teaspoon paprika

  • Chopped chives

  • Onion sprouts

  • Virgin olive oil

  • Salt and ground black pepper


Sancocha la pasta ‘al dente’ en cuatro litros de agua con un poco de sal. Boil the pasta in four litres of water with a pinch of salt until al dente. Drain and put to one side with a dash of oil to prevent it from sticking. Peel the prawns, setting aside four whole prawns for garnishing. Use their shells to make a sauce for the pasta. In a frying pan, fry the chopped garlic and chilli in the oil. Add the prawn shells and heads and paprika and fry over a high heat. Finally, add the brandy and cook until the alcohol evaporates. Pass through a sieve and set aside the juice.
Fry the onion in a saucepan. Once soft, add the chopped tomato and simmer. Add the peeled prawns and sauté. Add the pasta, prawn juice and salt and pepper to taste. Mix well and set aside.
Sauté the remaining four prawns for garnishing. Serve the pasta piping hot. Decorate with a sprinkling of chopped chives, onion sprouts and the four whole prawns.


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