Tuesday, 30 March 2010

Spicy Prawn Pasta

I found this recipe in a random 'entertaining' cookbook I picked up 5 or 6 years ago. It has become one of my signature dishes. The secret (for me) to making this a quick and easy dinner is to prepare everything in advance and leave in ramekins. It's all about the timing.

For 2 people:

16 King Prawns (cooked)
1 Medium Red Chili
1-2 Cloves Garlic
120 g Pasta (I use Linguine)
1 tbsp Olive Oil
Juice of 1 Lemon
Handful of Basil (chopped)
40g Pinenuts (toasted)
Salt and pepper to taste


Add pasta to salted boiling water and cook to instructions. Heat oil in wok or deep frying pan over medium heat. Finely chop garlic and chili and add to oil. Lower heat and saute for 2 minutes. Add prawns (salt and pepper to taste) and saute for a further 2 minutes. Drain pasta reserving 2 ozs of cooking liquid. Add cooking liquid and drained pasta to wok or frying pan. Let liquid reduce slightly. Add lemon juice, chopped basil and toasted pinenuts.

Serve immediately and enjoy!

Ingredients (minus the garlic)
Finished product

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