7 recipes with prawns that are the face of Sunday lunch

Pasta, lasagna, tarts and variations of preparations of dishes that go in the oven are what you expect from a Sunday lunch. After all, the dishes give enough to serve for the whole family. But if you are thinking of something a little more sophisticated, how about betting on a shrimp recipe?

Although the price of the food is more salty, you won’t have to worry if it’s just one of the ingredients in the dish. In this case, the amount will be less, but everyone will be amazed by the unique taste of seafood.

This is why we have chosen special recipes to get out of the homogeneity of this meal, maintaining that special Sunday touch that cannot be missed. So, check 7 recipes with prawns perfect for lunch.

Fusilli with prawns and capers

Fusilli with prawns and capers – Photo: Marcelo Breyne

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 500 g of pasta with vine
• 2 tablespoons of butter
• 2 crushed garlic cloves
• 3 cups (tea) small, cleaned shrimp
• 1/2 teaspoon salt
• Black pepper to taste
• 1/4 cup chopped parsley (minced)
• 1/4 cup capers (tea)
• 1/2 cup (tea) of dry white wine
• 1/2 cup Parmesan (grated)
• Italian bread to accompany

Method of preparation:

1. Cook the pasta according to package directions, place in a bowl, and set aside.
2. Meanwhile, in a deep frying pan, melt the butter, add the garlic and the prawns
3. Sauté over high heat for 5 minutes
4. Season with salt and pepper
5. Add the parsley, capers and wine
6. Let it boil for another 5 minutes
7. Turn off the heat, add the Parmesan and then cover the pasta with the sauce.
8. Then serve accompanied by Italian bread.

Shrimp lasagna

Shrimp Lasagna – Photo: Guilherme Andrade

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 pack of pre-cooked lasagna (500g)
• 350 g of sliced ​​mozzarella
• 1 cup tomato sauce (tea)
• 1 cup Parmesan (grated)

Sauce

• 5 tablespoons of butter
• 500 g of small prawns
• 1/2 cup chopped parsley (minced)
• 4 tablespoons of wheat flour
• 5 cups of milk (tea)
• Salt and grated nutmeg to taste
• 1 box of cream (200g)

Method of preparation:

1. For the sauce, heat a pan with the butter over medium heat and sauté the shrimp for 2 minutes.
2. Add parsley, flour and fry for 1 minute
3. Add the milk, a little at a time, and in the meantime keep mixing until it thickens.
4. Season with salt and nutmeg, add the cream, mix and turn off the heat.
5. In a refractory, make layers with the béchamel, the pasta, the béchamel, the mozzarella and then the tomato sauce, finishing with the béchamel
6. Cover with the Parmesan and bake in a preheated medium oven for 30 minutes.
7. Serve immediately.

Baked rice with prawns

Baked rice with prawns – Photo: André Fortes

Time: 45 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of olive oil
• 1 large diced onion
• 2 minced garlic cloves
• 6 ripe tomatoes without skin and seeds, cut into cubes
• 1 can of drained peas
• 600 g of small prawns
• 1/2 cup sliced ​​green olives
• Salt, black pepper and chopped parsley to taste
• 5 cups leftover cooked white rice
• 1/2 cup prepared tomato sauce
• 1 cup cream cheese (cream)
• 200 g of grated mozzarella

Method of preparation:

1. Heat a pan over medium heat with the olive oil and saute the onion and garlic for 3 minutes or until golden brown
2. Add the tomatoes, peas, prawns, olives, salt and pepper and cook over low heat for 5 minutes.
3. Season with parsley and turn off
4. Mix the rice with the tomato sauce and then, in a medium refractory, intersperse layers of rice and prawn sauce, finishing with the sauce
5. Spread the ricotta by the spoonful and sprinkle with the mozzarella
6. Take to a medium oven, preheated, for 20 minutes to brown.
7. Sprinkle with parsley before serving.

Shrimp cream cake

Shrimp cream cake – Photo: Rodrigo Moreira – JOBZ Photography

Time: 1h10

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 eggs 1 cup (tea) of oil
• 1 and 1/2 cup (tea) of milk
• 1/2 cup cornstarch (tea)
• 1 and 1/2 cups wheat flour (tea)
• 2 teaspoons of salt
• 1 tablespoon of chemical yeast
• Margarine and wheat flour for greasing
• 2 tablespoons grated Parmesan for dusting

Filling

• 2 tablespoons of butter
• 1 chopped onion
• 2 cups shrimp (small)
• 3 chopped seedless tomatoes
• 1/2 cup chopped parsley (minced)
• 2 teaspoons of salt
• 1 1/2 cups (tea) of Catupiry® type curds

Method of preparation:

1. In a blender, beat the eggs, oil, milk, cornstarch, flour and salt until creamy.
2. Add the yeast, mix with a spoon and set aside
3. Meanwhile, for the filling, in a pan heat the butter over medium heat and quickly fry the onion and prawns for 2 minutes
4. Add the tomato, the green perfume and the salt, cook for another 5 minutes covered and then turn off the heat.
5. Stir in the catupiry® and set aside
6. In a 26 cm diameter buttered and floured mold, pour half of the dough, spread the filling and cover with the rest of the dough.
7. Sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes.
8. Remove from the oven, wait for it to cool down, unmold and serve afterwards.

Shells with prawn sauce

Pasta with Shrimp Sauce – Photo: Marcelo Breyne

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 3 tablespoons of olive oil
• 1 chopped onion
• 1 minced garlic clove
• 1 can of tomato sauce
• Salt, pepper and parsley to taste
• 1/2 kg of cleaned small prawns
• chopped parsley for sprinkling
• 1 package of cooked shells

Method of preparation:

1. In a pan put the olive oil, the onion, the garlic and fry for 5 minutes
2. Add the sauce, salt and pepper and brown for 10 minutes
3. Add the prawns and cook for another 5 minutes.
4. Arrange the pasta on a serving plate, pour the sauce over it, sprinkle with parsley and serve immediately.

Shrimp soufflé

Shrimp Soufflé – Photo: Marcelo Breyne

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of margarine
• 2 tablespoons of wheat flour
• 1 cup of milk (tea)
• 1 teaspoon of salt
• 4 eggs (whites and yolks separated)
• 4 tablespoons of grated Parmesan
• 1/2 kg of cleaned prawns
• 1 cup of water (tea)
• Black pepper to taste
• 1/2 cup parsley (chopped)
• Margarine and wheat flour for greasing

Method of preparation:

1. Bring the margarine to the heat with the flour mixing for 3 minutes, add the milk and mix until it thickens
2. Add the salt
3. Leave to cool and then add the egg yolks and cheese
4. Boil the prawns in water
5. Season with pepper and parsley
6. Add to the béchamel sauce and add the whipped egg whites
7. Place in a small greased and floured pan.
8. Bake in a medium oven, preheated, for 25 minutes
9. If you like, sprinkle with grated cheese and serve after.

Spaghetti with prawns in Sicilian lemon sauce

Spaghetti with prawns in Sicilian lemon sauce – Photo: Kelly Guerra

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 tablespoons of olive oil
• 1/2 chopped onion
• minced garlic to taste
• 500 g of cleaned prawns (seven barbs or pink)
• Juice of 1 lemon and 1/2
• 1 pack of cooked spaghetti (500g)
• Salt, chopped fresh basil and grated Parmesan to taste
• Zest of the zest of 1 Sicilian lemon

Method of preparation:

1. In a skillet over medium heat, heat the oil
2. Add the onion, garlic and quickly saute the prawns until they turn pink
3. Add the lemon juice and mix
4. Add the cooked spaghetti and then mix to incorporate them into the other ingredients.
5. Add the salt, the lemon zest and mix again.
6. Put out the fire
7. Add the basil, the grated Armesano and serve piping hot.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.