prawn and corette spaghetti now this one’s a real treat m so we’ve got lovely prawns head on we take the heads off we’re going to make maximum flavor out of those we roast them off with butter some tomato paste some other spices and that’s going to yield a lovely red butter that’s what we’re going to cook the pasta in so you want to prep the prawns take out the bodies chop them up grate some corettes lightly salt it and we’re going to make some lovely fresh tomato conquests so that’s just like a fancy word for saying tomato squares thinly slicing garlic and then it’s time to cook the pasta so in with the garlic and in with the prawns and the corettes and the tomatoes bit of white wine open like a redneck roasted prawn head butter and then toss in the lovely al dente spaghetti lots of parsley as well toss toss toss and uh we’re good to go that is one gnarly plate of food prawn and coette [Music]

24 Comments

  1. I always think for a second that 'courgette' is some fancy seafood until I realize it's just the shmug word for zucchini.

  2. I have never heard of this but seen versions. I definitely saved to my email. I like it because it can be lunch on the back patio with a glass of wine. Or an opening course for dinner. Thank you Sir.

  3. As soon as I heard your voice, I hit the like button. And then I saw what you were doing. That is fantastic per usual 🙂

  4. Ok, so what’s the ingredients please? Prawns cooked in butter and spices was where it went wrong for me

Write A Comment