Tale #70 Chil(l)i and Prawn Pasta

There’s been a lot of restaurant wining and dining lately so in an effort to prove the beast still cooks, here is a very simple recipe for a pasta dish that’s a little more exciting than your average spaghetti with tomato sauce.

Please note, while I still reside in the UK I will be calling them prawns, not shrimp. Thank you for your understanding.

Ingredients

  • 3 tbsp olive oil
  • 2 diced garlic cloves
  • 150 g raw king prawns (or tiger prawns, depends when your payday is)
  • 150 g halved cherry tomatoes
  • 1 tsp chilli flakes
  • 1 tbsp dry white wine
  • the juice of 1 lemon
  • 150 g spaghetti
  • chopped flat leaf parsley for garnish
  • Salt and pepper

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Heat 3 tbsp of olive oil in a frying pan and fry the two diced garlic cloves for 30 seconds. Add the prawns, cherry tomatoes and chilli flakes. Fry until the prawns are pink. Season with salt.

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Add the juice of one lemon and 1 tbsp of white wine. And a handful of parsley if you so desire. As evidenced by the photos, I did not desire.

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Toss with 150g of just-cooked spaghetti. Gorge.

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