Prawn, Chilli and Tomato Pasta

 

One of the quickest meals on my page. Sweet with prawns, spice from the chilli and flavour with garlic and fennel this is an easy meal that can be whipped up in 10 minutes. A perfect midweek meal. The trick is to get your all ingredients ready and heat the pan before you start cooking. Once you start, it is ready very quickly and it is easy to burn the pan ingredients.

RECIPE

SERVES 2

Ingredients:

  • About two big handfuls of raw king prawns and 4 tiger prawns, deveined but kept in the shell (optional)
  • 120g pasta (spaghetti or linguine work well)
  • Two big handfuls of cherry tomatoes, halved.
  • One red chilli, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 tablespoon fennel seeds
  • Zest of one lemon
  • Olive oil
  • Salt and pepper

METHOD:

1. Cook the pasta in boiling salted water.

2. Prepare the chilli, garlic and tomatoes.

3. Heat about a tablespoon of olive oil in a frying pan on a high heat and add the garlic, chilli and fennel seeds. Cook for 30 seconds.

4. Add the tomatoes and the prawns (and tiger prawns if using) and cook just until the prawns are pink and cooked through.

5. Drain the pasta, retaining some of the pasta water.

6. Stir the pasta into the frying pan and add a little of the cooking water to loosen the sauce.

7. Grate over the lemon zest.

8. Serve and enjoy!

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