Month: June 2017

Chilli Garlic Prawn Pasta

Chilli Garlic Prawn Pasta

I adore the combination of garlic and chilli and it works like a dream with prawns. This dish is so super healthy especially when eaten with Wholemeal pasta, however the best thing is, it is so delicious you don’t feel like you have compromised flavour!
250g Raw Prawns, deveined (you tube it!)

1 Red Chilli, Chopped (you can de-seed if you want)

2 Cloves Garlic, finely sliced
For the Sauce

1 Clove Garlic, crushed

1 Small Onion, finely Chopped

400g Tin Chopped Tomatoes
Wholemeal Spaghetti 
Olive Oil
Malden Salt and Black Pepper.
Chopped Fresh Flat Leaf Parsley to serve.
Cook the spaghetti then move on to the rest of the recipe as it is cooking.
Start by making the sauce. Add some olive oil to a pan and when hot fry the onions gently over a medium to low heat until softened for around 5 mins.
Add the crushed garlic and cook for another 3 mins.
Add in the tin of chopped tomatoes and a splash of water.
Season with Salt and pepper.
Cook for around 10-15 mins until it is all softened and a nice consistency. You may need to add a touch more water if it thickens too much.
 You can make the sauce in advance and reheat if you want.
In a separate pan, add a dash more olive oil when it is hot, chuck in all the prawn ingredients at the same time, this way it all combines well and the garlic does not burn.  Cook for around 3-4 mins or until the prawns are cooked. Add a generous pinch of salt and lots of black pepper and stir well.

Now to assemble.
Chuck the cooked spaghetti into the tomato sauce and ensure it is really well combined.
Put in a nice pasta bowl, top with the prawns, garlic and chilli and sprinkle with chopped fresh parsley.