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Spaghetti with pan-fried prawns and tomatoes

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My mid-week cooking came from the latest Delicious magazine (May 2008, pg. 32).
I put my boyfriend in charge of cooking the pasta as I worked on everything else. Was truly delicious and will definitely be making it again!

Serves 4

500g spaghetti
extra virgin olive oil
2 garlic cloves, thinly sliced
1 long red chilli, deseeded, thinly sliced
6 basil springs, leaves picked, stalks finely chopped
400g peeled green prawns, roughly chopped
2 handfuls cherry tomatoes, roughly chopped

Cook pasta in a large pan of boiling salted water according to packet instructions.
Meanwhile, heat a large, deep frypan over medium heat and add a splash of extra virgin olive oil. Add the garlic and chopped chilli and cook with the basil stalks for 1-2 minutes until garlic is lightly browned. Add prawns and fry for 1-2 minutes until pink and almost cooked through. Add the tomatoes and season well with salt and pepper. Simmer for 1-2 minutes until tomatoes softens.
Drain the cooked pasta, then add to the frypan and toss to combine. Sprinkle with basil leaves (roughly torn if large) and serve immediately.

Eh Voila! Bon App├ętit!

1 comments:

Mmm it looks so good! Pretty simple too when you think about it too.

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