Chilli Prawn Pasta.
Prawns, chilli, herbs…does it get any better?
This recipe from Jamie Oliver is a firm favourite in our house and we’ll serve it two ways.
1) prawns on their own (low carb option)
2) to order with spaghetti (comfort option)
It’s the season for fresh seafood and I find this dish an easy, high on flavour way to bring more sea protein into your diet.
We do a small separate fry pan without chilli for the kids.
Try it this Friday with a cold Riesling.
455g dried spaghetti
freshly ground black pepper
extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1-2 dried red chillies, crumbled
400g peeled raw prawns, from sustainable sources, ask your fishmonger
1 small wineglass white wine
2 heaped tablespoons sundried tomato puree (6 sundried tomatoes blitzed in a blender)
1 lemon juice and zest
2 handfuls rocket, roughly chopped
Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
Heat three good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes.
When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.
Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.