PRAWN PASTA

Serves 6

If like me, you LOVE seafood, but are bored of the traditional prawns and rice setup, this recipe is a good secondary go-to! Believe it or not, but prawns, tomato and chili are a match-made in heaven.

INGREDIENTS

• 400g frozen (or) fresh prawns

• 1 to 1 ½ cups Napolitano sauce

• 1 clove garlic, finely grated

• ½ cup white wine (I use the Durbanville Hills Chardonnay)

• 1 tsp. chili flakes (use ½ tsp. if you don’t like to much heat)

• 500g linguine pasta

• ½ cup parmesan cheese, grated

• handful fresh rocket

• stick of butter

• glug of olive oil

• salt & pepper, to taste

METHOD

1. In a pot, on a high-heat, put some water on to boil, add some salt, and a glug of olive oil. Once it starts to boil, add in the pasta, and cook for about +-10 minutes, or until al denté.

2. In a deep-dished pan, on a medium heat, add a stick of butter and a glug of olive oil. Then, add in the prawns. Cook for about +-5 minutes, or until defrosted, and no longer translucent.

3. Into the cooked prawns, grate in the garlic, and add the chili flakes and Napolitano sauce. Fry these ingredients, with the prawns for another few minutes, then add in the wine.

4. Once the wine has reduced, add in the cooked pasta to the dish.

5. Serve with some freshly grated parmesan and rocket leaves on top.

I love spoiling my friends and family through food, so having a few good recipes on-hand is so important. This is one of those recipes, to me anyway! It’s quick, easy and goes a long way. Paired with a green salad, it’s great for those dinners when you want to spoil your loved ones, but just don't have the time or energy to go as far as making a roast with all the trimmings.

#food #pasta #prawns #seafood #dinner #cooking