There is nothing as delicious as Garlic Prawns. Add these to pasta and you have heaven in a bowl.
This recipe is so quick and easy especially if, like me, you keep a large bag of green prawn cutlets in the freezer. I leave them out for an hour or two to defrost or run under cold water – they are so so handy to use and help to create many different dishes…
This dish can be whipped up in the time it takes to boil up the pasta. I have everything chopped and ready to toss in when the pasta is draining. For extra heat you can leave in the seeds of the chilli if desired…
The freshness of the basil and the sweetness of the baby tomatoes make this a beautifully fragrant pasta and I will make it again and again… The quantities below make enough for two bowls…
Spaghetti or linguine
Extra Virgin Olive Oil
12 green prawn cutlets
1 long red chilli deseeded and chopped
2 large garlic cloves grated
6 baby Roma tomatoes finely chopped
4 spring onions finely sliced
½ cup shredded Basil
Salt & black pepper to taste
Cook the pasta in a large saucepan of salted boiling water until al dente
In the meantime heat a generous lug of good olive oil in a large frying pan over medium heat.
Add the prawns and cook, stirring occasionally, for a few minutes or until prawns change colour.
Add the chilli and garlic and cook, stirring, for 1 minute or until aromatic.
Add the pasta, tomato, green shallot and basil to the prawns and gently toss until well combined and heated through.
Drizzle with the remaining oil and gently toss until well combined.
Season with salt and black pepper to taste
Bon Appetit! 🙂