Prawn pasta with tomatoes, garlic and cream

Name: Prawn pasta with tomatoes, garlic and cream
Prep time: 1 h 10 min
Cook time: 21 min
Yield: 1 serving
Ingredients: 250 grams linguini or spaghetti; 1 Tbs olive oil; 1 Tbsp butter; 4 anchovy fillets; 300 grams prawn meat; 250 grams baby tomatoes halved; 3 cloves garlic; ½ red chilli finely chopped or ½ teaspoon dried chilli flakes; 6 sundried tomatoes in olive oil vinaigrette; ½ cup dry white wine; 1 Tbsp baby capers or chopped capers; 1/3 cup – ½ cup cream; 2 Tbsp finely chopped parsley; Small handful wild rocket leaves; zest of half a lemon; salt & pepper

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Prep Time
1 hr 10 mins
Cook Time
10 mins
Course
Dinner
Cuisine
Italian

Prawn pasta with tomatoes, garlic and cream

Iris Warren

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A quick and easy prawn pasta recipe with tomatoes, garlic and cream

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Ingredients

250 grams linguini or spaghetti
1 Tbs olive oil
1 Tbsp butter
4 anchovy fillets chopped
300 grams prawn meat after skinned, deveined and the heads removed
250 grams baby tomatoes halved
3 cloves garlic crushed
½ red chilli finely chopped or ½ teaspoon dried chilli flakes
6 sundried tomatoes in olive oil vinaigrette blitzed in a small food processor or bashed up to a paste in a pestle and mortar
½ cup dry white wine I used the Tokara Sauvignon blanc obviously
1 Tbsp baby capers or chopped capers optional
1/3 cup – ½ cup cream
2 Tbsp finely chopped parsley
Small handful wild rocket leaves
zest of half a lemon
salt & pepper

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Instructions

Get a large pot of salted water on the boil and cook your pasta according to the pack instructions and until al dente.
Get the sauce going about 5 minutes into cooking the pasta. Heat a large nonstick frying and add the butter and olive oil. Once bubbling, add the anchovies and prawns and toss about until the prawns just start turning pink. Add the garlic and chilli and cook for about 30 seconds and until fragrant.
Add the wine to deglaze the pan and allow most of the liquid to cook off. Then add the tomatoes, sundried tomatoes and cook for about 2 – 3 minutes.
Add the cream and capers and allow this to thicken slightly.
Drain the pasta and reserve some of the cooking liquid. Tip the pasta into the pan to finish off cooking with the sauce. Add some of the cooking liquid to loosen the pasta and toss in the chopped parsley, wild rocket and grated lemon zest. Season with salt and pepper and serve immediately in large bowls.