One of the most classic expressions of the duo is shrimp scampi, packed with aromatic garlic, butter, and a bright hit of ...

Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat columnist for The New York Times Magazine and writes a weekly column for The ...

To prepare pasta with prawns, first clean the crustaceans: remove the head (1) and the shell (2) and set them aside, then remove the intestine by making an incision on the back (3). In a pan, flavor ...

Cook pasta in a large saucepan of boiling salted water until al dente. Meanwhile, heat butter and oil in a frying pan over a medium heat. Add prawns, chilli, garlic and shallots and cook, turning once ...

To prepare guitar spaghetti with cuttlefish ink, mussels, and prawns, start with the fresh pasta: on a work surface, mix all-purpose flour and semolina flour (1). Form the classic fountain and pour ...

It’s the restaurant celebrities have been flocking to for 100 years – now you can cook the dishes they love with our second extract from The Ivy’s new book When executive chef Gary Lee was still a ...

In Venetian scampi alla busara, large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cloves and a sprinkling of pepper ...

This easy pasta dish with king prawns, garlic, lemon and parsley makes for a speedy weeknight seafood supper. Many people have left raving reviews about how "delicious" it is. Cooking during a busy ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Add whatever you have at hand. This recipe uses prawns - if you're by the sea, get some mussels, ...