Thursday, October 25, 2012

Spaghetti with prawns (Spaghetti ai gamberi)

Another quick and easy dish using the tomato sauce base as promised.

Ingredients (serves 1)

4-6 large prawns,
2 cloves of garlic,
1 red chili pepper,
100 gr spaghetti,
3 tbsp of chopped Italian flat parsley (not shown in picture),
about 40cl of tomato sauce
3 tbsp of extra virgin olive oil.


Peel the garlic and remove the cores. Finely chop.
Dice the red pepper, remove seeds first if you want to take away some of the heat.
Peel the prawns and remove the veins (unless you like to eat shrimp poo). Chop the fresh parsley.
In a large pan, bring 2 liters of water to a rolling boil. Add 1 tsp of salt and cook the spaghetti 1 minute less than the instructions on the package.
Add 2 tbsp of olive oil to a frying pan on medium heat. Add diced peppers and garlic and saute for about 1 minute until the garlic is tender but not brown. Move to high heat and add the prawns to the pan. Cook them for approx 1 minute or until slightly under-cooked. Add 2 tbsp of the parsley, and stir.
In a separate pan, add the tomato sauce and heat through. Cook pasta 1 minute less than indicated 'al dente' cooking time on the packet and add to the pan. Reserve some of the cooking liquid to thin the sauce if needed. Add a tablespoon of butter for an extravagant, rich, creamy sauce. Stir and finish cooking the pasta for 1 minute. This will allow the sauce to soak into the spaghetti, giving a much more flavorful dish.

Put the spaghetti on a hot plate. 
Arrange the prawns on top, and garnish with the remaining parsley. 
Drizzle with olive oil and serve with some fresh bread. 


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