There is a particular kind of hunger that sets in after a morning of technical driving or a long hike through the Mallee scrub. When the winter sun starts to dip and the temperature begins its rapid slide toward zero, you need a meal that provides maximum comfort with minimum cleanup. This one-pot garlic prawn pasta is a staple in our camp kitchen for that exact reason. It uses simple ingredients that travel well in a twelve volt fridge and can be whipped up on a single gas burner in under twenty minutes.
The beauty of a one-pot meal is the concentrated flavor. By cooking the pasta directly in the sauce base, every spiral or penne tube absorbs the garlic, cream, and prawn juices. It is a far cry from the watery, separate-pot pasta dishes that often plague camp cooking. Plus, having only one pan to wash when the wind is picking up and the fire is calling is a win in any camper's book.
What you need
Ingredients
- 500g large green prawns, peeled and deveined (thawed if frozen)
- 400g dried spiral or penne pasta
- 3 tablespoons olive oil
- 4 large cloves of garlic, finely minced
- 1 teaspoon dried chilli flakes (optional)
- 250ml thickened cream or long-life cooking cream
- 750ml chicken stock or water with two stock cubes
- 2 large handfuls of fresh baby spinach
- 50g grated parmesan cheese
- 1 large lemon, halved
- Salt and cracked black pepper to taste
Gear
- Large deep-sided skillet or medium pot
- Single or two-burner camp gas stove
- Wooden spoon or silicone spatula
- Measuring jug
- Tongs
How to make it
- Set your camp stove to medium-high heat and place the skillet or pot on the burner. Add two tablespoons of olive oil.
- Once the oil is shimmering, add the prawns in a single layer. Season with a pinch of salt and pepper. Sear for two minutes per side until they turn pink and opaque. Do not overcook them at this stage as they will return to the pan later.
- Use your tongs to remove the prawns from the pan and set them aside in a clean bowl or on the lid of your esky.
- Add the remaining tablespoon of oil to the same pan. Stir in the minced garlic and chilli flakes. Sauté for about one minute until the garlic is fragrant but not browned.
- Pour in the chicken stock and the cream. Bring the liquid to a gentle boil.
- Add the dried pasta directly into the boiling liquid. Stir well to ensure the pasta is submerged.
- Reduce the heat to medium and let the pasta simmer uncovered for ten to twelve minutes. Stir every few minutes to prevent the pasta from sticking to the bottom.
- Once the pasta is al dente and the sauce has reached a silky consistency, stir in the spinach and the parmesan cheese.
- Return the seared prawns to the pan along with any juices that collected in the bowl. Stir through for one minute to heat the prawns back through.
- Remove from the heat. Squeeze the juice of half a lemon over the top and season with plenty of cracked black pepper. Serve immediately while it is piping hot.
Camp tips
- The Long-Life Trick: If you are heading off-grid for a week, swap the fresh cream for a small carton of long-life UHT cooking cream. It stores in the pantry until opened.
- Prep the Garlic: Mincing garlic in the wind can be a chore. Mince it at home and store it in a small jar with a little olive oil to save time at camp.
- Add some Green: If you want extra veg, finely chopped capsicum or frozen peas can be added at the same time as the pasta.
- Leftover Magic: This pasta holds its heat well, but if you have leftovers, they make a great cold lunch the next day.
- Pairing: A crisp white wine or a simple lemon-infused soda water works perfectly to cut through the richness of the garlic cream sauce.
Closer + cross-sell
Preparing a restaurant-quality meal in the middle of a national park is one of the true joys of touring. It proves that you don't need a massive kitchen to eat well. If you are looking to upgrade your off-grid setup to handle more complex meals like this, check out our range of heavy duty electrical accessories and mounting solutions. Having reliable power for your fridge means you can carry fresh prawns and quality dairy no matter how far you roam.
