King Prawns with Tomato, Garlic and Chili Spaghetti
Serves 2
20 Minutes
Fresh, hot and packed with flavour!
This recipe is super easy and certainly one you will keep coming back to! Dial up or down the spice if you love it or hate it and make the recipe personal to you. We have used our easy peal prawns for the extra wow factor but our peeled king prawns work just as well. If you choose to use cooked prawns, ensure you add them at the last second to warm through, to avoid them becoming overcooked. If you can’t drink, you can replace the white wine with a drop of white wine vinegar for the same effect. Follow this and you’ll have a fabulously fresh and delicious dinner in 20 minutes.
Ingredients
- 240g Regal Easy Peal King Prawns
- 1tbsp olive oil
- 4 Large Cloves Garlic – sliced
- 1 red Chili – Sliced (seeds removed if you’d like to reduce the heat)
- 325g baby plum tomatoes – halved
- 325g baby plum tomatoes – halved
- 50ml White wine
- 175g spaghetti
Cooking Intructions
- 1. Add the olive oil, garlic and chilli to a large frying pan over medium heat and fry until they begin to soften. Then add the tomatoes.
- 2. Let the tomatoes soften – occasionally pat down with a spatula to help break them up.
- 3. #While the tomatoes soften, add the spaghetti to a pan with well-salted water and cook to your liking. I like mine al dente (with a bite).
- 4. When the tomatoes start to caramelise, add the white wine and reduce.
- 5. Once reduced, add a splash of pasta water to your frying pan to create a nice sauce for your pasta and add the prawns. Cook the prawns in the juice until they turn pink (if using raw).
- 6. When the prawns are cooked, add most of the shredded basil and a squeeze of fresh lemon juice and mix well.
- 7. Add your spaghetti, combine well and serve with extra shredded basil on top.
- 8. Et Voila, enjoy!