Prawn and Chilli Pasta
Potentially an expensive meal at a good Italian restaurant. However, it's surprisingly quick to make and doesn't have to be expensive. Pair with a simple salad and a glass of wine and you have yourself a perfect night in.
Two variations are provided; a richer butter based pasta and a lighter olive oil based version
Prawn and Chilli Pasta recipe - butter base
Serves 2
Ingredients
Fettucine: 200g
Prawns: 200g +, shelled and deveined
Butter, unsalted: 80g
White wine, dry: 1/4 cup
Garlic: 1 clove, finely diced
Birds eye chilli: 1 - 2, sliced
Cherry tomatoes: 8, halved (or as desired)
Lemon juice
Black pepper
Parsley: 1 handful, roughly chopped
Spinach or rocket leaves
Salt
Olive oil
Method
Boil a pot of water and add the pasta. Once the pasta is ~5 minutes from being done begin making the sauce.
Heat a frying pan with two tablespoons of olive oil. Fry the prawns until they are nearly cooked. They should be pink and moist.
Take the prawns out of the pan and set aside. Fry the garlic and chilli in the pan for a minute, then add the white wine and a tablespoon of lemon juice.
Reduce the white wine and chilli mixture until it has thickened, then add the butter and 1/8 of table salt. Return the prawns to the pan.
Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pot with the butter. Add the cherry tomatoes and toss. Add pasta water and parsley to the prawn and pasta mixture.
Serve the pasta on a bed of rocket as desired with a crack of pepper.
Prawn and Chilli Pasta recipe - Olive oil base
Serves 2
Ingredients
Pasta: 200g
Prawns: 200g +, shelled and deveined
White wine, dry: 1/4 cup
Olive oil: 1/3 cup
Birds eye chilli: 1 - 2, sliced
Shallots: 2, finely diced
Cherry tomatoes or similar: 8, halved (or as desired)
Lemon juice
Black pepper
Parsley: 1 handful, roughly chopped
Salt (e.g., Maldon sea salt)
Freshly grated cheese (e.g., pecorino romano)
Method
Boil a pot of salted water and add the pasta. Once the pasta is ~5 minutes from being done begin making the sauce.
Fry the prawns until they are nearly cooked. They should be pink and moist.
Take the prawns out of the pot and set aside. Fry the chilli and shallots in the pot, then add the white wine and a tablespoon of lemon juice.
Reduce the white wine and chilli mixture until it has thickened, then add the olive oil. Return the prawns to the pot.
Reserve ~1 cup of pasta water. Add the pasta to the prawn mixture. Add the cherry tomatoes, parsley and toss. Mix in a few tablespoons of the pasta water as desired for taste and consistency.
Season as desired with salt and black pepper. Consider serving with freshly grated cheese (e.g., pecorino romano)
