Beetroot, ginger and red prawns spaghetti

Name: Beetroot, ginger and red prawns spaghetti
Prep time: 50 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 250 g of Spaghettoni; 1 small red onion; 250 ml of beetroot extract; 80 gr of fresh ginger; 1 bay leaf; 180 gr of frozen red prawns; Basil leaves to garnish; 1 lemon for the zest; 20 gr of unsalted butter; 4 tbsp of extra virgin olive oil; Salt and pepper to taste

6 steps

Prep:50min

The beetroot extract used for the dish can be either bought from the store or extracted at home from simply boiled beetroot. If you want less hassle you can even swap it for a couple of teaspoons of beets powder added to the stock. The sweetness of this sauce is well balanced by the tangy ginger that gives depth and balsamic notes to the dish. I hope you like it.

Updated at: Thu, 17 Aug 2023 08:04:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories421 kcal (21%)

Total Fat19.9 g (28%)

Carbs50.4 g (19%)

Sugars3.2 g (4%)

Protein11.7 g (23%)

Sodium341.5 mg (17%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gSpaghettoni

1red onion

small

250mlbeetroot extract

80 grfresh ginger

1bay leaf

180 grfrozen red prawns

20 grunsalted butter

4 Tbspextra virgin olive oil

Instructions

Step 1

Start by preparing the stock.

Step 2

Remove the heads from the prawns and peel carefully. Remove the prawns’ intestines by pulling the long black vein along with the tails. Use the prawns’ peelings to create a quick prawn stock. Sweat the chopped onion with olive oil and a pinch of salt. Add the prawns heads and cook on a medium heat for 5 minutes. Now add the chopped ginger and cook for 5 more minutes making sure to crash the prawns heads to release all the juices and flavour. Now cover with water (just enough water to cover the prawns) and simmer for 15 minutes. Pass through a fine sieve and put back into the pan. (For 250 gr of spaghetti you need about 1.5 lt of stock, but you can also add water if needed)

Step 3

Drop the spaghetti directly into the stock and cook as if it was a risotto. Add the beetroot extract and stir as you go and add more stock/water if it is drying out too much. Do not season at this time as by reducing the stock will get more flavourful.

Step 4

When the pasta is cooked the water/stock should be absorbed and look like a sauce.

Step 5

At this stage dress the prawns meat with olive oil, salt and pepper and a little lemon zest. Mix well and let them sit 5 minutes outside the fridge.

Step 6

Remove the spaghetti from the stove and add butter and a drizzle of olive oil, stir and toss with energy to emulsify the fats and season to taste. Plate immediately, top with the prawns and garnish with fresh basil leaves and lemon zest.