Prawns Pasta in Garlic and Celery Butter

Continuing with my "Pass"ta aao na, this is my breakfast today.Truth be told, that half full package of shrimp or prawns was calling out from the freezer . And the boys were cribbing about fishy smell from a ziplocked bag of frozen prawns.So high protein breakfast coming up.The curse of the food blogger- no eating till the pictures are taken. So cold food. The sunshine reflecting through the green tea made my shrimp pasta prettier. The plater was buttery ,garlicky and with a hint of celery. And of course a touch of lemon juice.
High protein,low in fat and the highest amount of calcium that any fish has, shrimp has a delicious delicate taste.It's important to not over cook them. I used the same thaw in sugar water process for this was sweet juicy plump shrimps as I did with my Char Kuay Teow inspired pasta here.
For the 
Prawns Pasta in Garlic and Celery Butter...
You need 
125 gms frozen or fresh medium prawns placed in a cup of water with a spoon of sugar100 gms pasta- I used Farfalle 1 tsp finely chopped garlic 1tsp finely chopped celery 1 tsp lemon juiceFresh mint leaves 1 tsp butter- you can of course use much more1/2 tsp neutral vegetable oilSalt , red chilli flakes sto taste 
Boil pasta in salted water and drain. Keep warm .Make sure that the prawns are not frozen and separate them. Drain the sugar water well.Place a pan or a wok on the stove to heat.Allow it to heat till it's really hot and lay out your ingredients so you can work fast. I mean fast. From start to finish ,the dish was ready in under 3 minutes. Barring the boiling of the pasta.Once the pan is HOT.Pour the oil and swirl it around and then add in the butter.And add the garlic and celery.Stir fTs while keeping he flame on high.Add the drained prawns and stir adding the red chillies. Don't allow them to stew in the juice. Use the handle and do some acrobatic stunts keeping them moving.Pink and curled prawns is a good sign to move.
Now add in the drained pasta and some mint leaves.The prawns and pasta can be tossed around.Sprinkle some salt and turn off the heat.You don't need too much salt as the pasta is already salted.
Plate out and spoon the sauce over the pasta.

Since this was my breakfast,I was drinking green tea. I'm sure this will make a fab dinner with a glass of white wine and some veggie salad for company.
Actually the mint was vegetables enough for this plate of yumminess.I'm sure jumbo prawns don't taste as good in quick stir fries. They need individual attention like a tempura or kebab. The flavor is all in the small and medium prawns.So glad I live near a fish store.
I'm trying out squid rings next.
So what are you baking today???