Several people have requested this recipe and it really is time that I provided it. Since my first post in July, which included a photo of the sauce, I have been making excuses. At first my excuse was the measurements (or lack of them), but given I have now had over three months to measure what is a staple dish in my household, that excuse doesn’t really hold much weight anymore.
The real issue is that I make it differently every time. I have just been through the notepad that I now keep by the stove for recording measurements and in it I have found 3 recipes for prawn spaghetti, none of which are the same. This had been my most recent excuse until someone helpfully pointed out that I could provide the basic core recipe and then variations separately. Yes, thank you, I had thought of that, but I was feeling lazy!
I am embarrassed to admit that most of the time when I make this dish I use a bag of frozen raw prawns from the supermarket. In my defence, I remind you that even when you buy fresh prawns from the fishmonger, the chances are that they were frozen at some point. Fresh prawns would of course be better, but they are expensive in the UK and this is one of those quick and easy dishes that I like to make often. Also, as discussed previously, I am only able to get to the fishmonger on Saturday’s and given the amount of garlic in this I wouldn’t recommend eating it before a night out.