Author Notes: This recipe has been made by my family for almost 25 years now. My sister came home from college one summer and made this dish that her landlord had served for dinner. It was a big hit with my Asian mother who didn't usually go for 'exotic American' food. Originally we made this with dried oregano and, gasp, parmesan cheese from the can. I've updated the recipe with freshly grated parmesan and fresh parsley for a clean bright flavor that complements the large amount of garlic. Use a good parmesan cheese. Parm reg is not necessary and I find that it's flavor sort of gets lost in the dish, but use that if you don't have anything else on hand. - HalfPint
- 1 pound prawns, shelled & deveined
- 1 pound spaghetti, or any other long pasta
- 1/2 cup minced garlic
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 1/2 cup broccoli, cut into bite-size pieces
- 1 1/2 cup red bell pepper, cut into long slivers
- 1/3 cup fresh parsley, minced
- 1/2 cup freshly grated parmesan, plus more for topping
- 1 teaspoon dried oregano
- salt, pepper
- soy sauce, optional
- Cook pasta according to box directions.
- While the pasta is cooking, heat a large skillet or dutch oven on medium heat. Add butter and oil, to melt. Add garlic and cook for 1-2 minutes to soften, but not brown. Then add parsley and oregano. Cook for 30 seconds.
- Increase heat to high. Add broccoli and peppers. Cook for 3-4 minutes or until the vegetables are al dente. Add shrimp and cook until they just turn pink, try not to overcook. Turn off heat. Wait for the pasta to finish cooking if needed.
- Drain the pasta and immediately add to the prawn/vegetable mixture. Add parmesan and toss well to thoroughly coat the pasta. Taste and add salt and pepper if needed. Serve warm with extra cheese on the side, for individual topping. Though this also tastes good cold.
- Variation: Add a light drizzle of soy sauce or Maggi for flavoring. The soy sauce and cheese are a surprisingly good combination.