Roasted pasta with prawns

  • Ingredients

    Spaghetti or other pasta to taste

    1 clove of garlic, finely chopped

    1 shallot, finely chopped

    60 g butter

    300 g prawns, deveined, head and shell removed

    salt and pepper

    chili flakes

    100 g cocktail tomatoes, halved

    3 untreated lemons, cut into approx. 6 mm thick slices

    olive oil

    some chopped parsley and basil

    approx. 100-200 ml white wine

  • Preparation

    Toasted pasta sounds strange at first, but it definitely has its advantages over normally prepared pasta. Roasting the pasta in the indirect heat of the Monolith gives it a slightly nutty, smoky aroma and turns it golden brown. Our barbecue champion Marco Greulich has prepared a recipe for us that is perfect for a nice, quiet New Year's Eve. The following recipe is suitable for two people, but can of course be extended as required:

    Heat the Monolith to approx. 180°C indirect heat with deflector stones. Place the spaghetti on a rack on a baking tray or similar, place in the grill and roast for approx. 10-15 minutes until golden brown. Carefully turn them over from time to time for even roasting. Remove the tray from the monolith and allow the very hot spaghetti to cool. Then cook or, if required, store in a dry, airtight container.

    Convert the monolith to half direct heat and half indirect heat. Heat a cast iron pan or thick casserole dish over a direct heat and melt the butter, then sauté the shallot and garlic clove in it. Add the prawns, season with salt, pepper and chilli flakes and cook briefly, then remove from the pan and set aside. Briefly fry the tomatoes in the pan and add to the prawns.

    Lightly oil and salt the lemon slices, then grill over a direct heat until the desired roasted flavors are produced. Then line the bottom of the cast iron pan with the lemons, pour in a little wine so that the lemons are just not covered and arrange the pre-cooked prawns, shallots, garlic and tomatoes on top.

    Finish cooking over an indirect heat with the lid closed, at the same time boil the spaghetti in salted water until al dente.

    Remove the pan from the monolith and sprinkle the prawns with parsley, basil and grated Parmesan.

    Serve with the lemon and white wine sauce from the pan on top of the roasted spaghetti. Enjoy your meal!


    Of course, the roasted pasta can easily be prepared in advance. The already long shelf life is not shortened by roasting.

    The aroma can be further enhanced with a small pinch of smoked wood in the embers.

    The cooking time of the pasta is usually extended by a few minutes.

A recipe from: