Chilli Prawn Pasta
Enjoy slurping your way through this buttery, garlicky tangle of deliciousness, says cookbook author Nici Wickes.
Tip: Always buy top-quality prawns, and chop them up so that they go further. That way, you get a piece of prawn with every bite!
INGREDIENTS:
75-100g dried or fresh pasta (fettuccine, linguine, spaghetti)
2 tablespoons butter
2 cloves garlic, thinly sliced
4-6 Aussie prawns, raw, peeled and deveined
1⁄2 fresh red chilli, deseeded and finely chopped (or 1⁄4 teaspoon chilli flakes)
1⁄4 cup white wine
chopped fresh parsley and chives
lemon wedge to serve
METHOD:
Cook the pasta as per packet instructions. When it’s done, drain it, reserving 1⁄2 cup of the pasta water.
Melt the butter in a large frying pan and gently fry the garlic for 3-4 minutes – you want it cooked but not browned, as that makes it bitter.
Chop each prawn into about 3-4 pieces and add these to the pan, along with the chilli and white wine. Turn up the heat until it’s simmering like crazy.
When the prawns turn pink, you know it’s time to tumble in the cooked pasta and a splash of the pasta water. Give it a toss, and it’s ready! Get it onto the plate ASAP, and shower in parsley and chives.
Recipe from More From a Quiet Kitchen
By Nici Wickes
Publisher Bateman Books
