Prawns and burnt butter spaghettini

Name: Prawns and burnt butter spaghettini
Cook time: 15 min
Total time: 15 min
Ingredients: 170g unsalted butter, chopped; 170g skim milk powder; 400g dried spaghettini; 600g small green prawns, peeled; 1⁄4 cup (60ml) dry vermouth or white wine; Finely grated zest and juice of 1⁄2 lemon; Dill sprigs and chopped roasted hazelnuts, to serve

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Cook Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : Matt Preston

prawns burnt butter spaghettini

Ingredients

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170 grams unsalted butter, chopped170 grams skim milk powder400 grams dried spaghettini600 grams small green prawns, peeled1⁄4 cup (60 milliliters) dry vermouth or white wineFinely grated zest and juice of 1⁄2 lemonDill sprigs and chopped roasted hazelnuts, to serve

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Instructions

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Step 1

Preheat oven to 180°C. Grease a baking tray and line with baking paper. To make burnt butter crumbs, melt 70g butter. Toss with 150g milk powder and 1⁄2 tsp salt flakes on prepared tray. Bake, stirring once or twice, for 8 minutes or until golden.

Step 2

Cook pasta in a pan of boiling salted water for 1 minute less than packet instructions. Drain, reserving 1⁄4 cup (60ml) water.

Step 3

Meanwhile, melt remaining 100g butter and remaining 1 tbs milk powder in a large frypan over high heat. Cook, stirring, for 2 minutes or until golden. Add prawns and cook, stirring occasionally, for 2 minutes or until almost cooked. Transfer to a plate. Return pan to high heat, add vermouth. Add pasta, prawns, lemon zest and juice, and reserved pasta water, and cook, tossing, until well combined. Season. Serve immediately, with crumbs, dill and nuts.