Hola Feliz Viernes!!
Thought I would share with you a pasta dish I cooked for dinner a few nights ago……
This is a simple but tasty recipe which I have been cooking for years, usually I make this with linguine and I do love it with this type of pasta. As usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!
This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce.
I have passed this recipe on time and time again in the past and a few friends make it more than I do now ❤
Spicy Prawn Spaghetti
Time 20 minutes
4 spring onions sliced into chunks, do not use all of the green of the onions
1 red chilli , remove seeds if you prefer it to be milder
14 baby plum tomatoes halved
1 large or 2 small garlic cloves grated
Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes. Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel 😉
1 tsp paprika
1 1/2 tbsp. red pesto
1/2 fish stock cube
salt and pepper
Greek basil optional (you can use normal basil)
Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls
Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.
In a frying pan heat a little olive oil and put in the spring onion, cook for a few minutes then add the chill, garlic and paprika.
Stir well then add your pesto.
Next add the prawns, let these cook on one side then turn over. Add your tomatoes.
Keep stirring. Crumble in the stock cube (I only use half as they are very salty and we are not using much water). Splash in a couple of tablespoons of the pasta water and stir.
Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water. The prawns will not take long to cook the shell should be pink.
Sprinkle in the Greek basil too.
Season with lots of black pepper, taste before you add any more salt.
Once the prawns are cooked add the pasta. Turn the heat off to mix.
Drizzle over lots of extra virgin olive oil, stir and serve ❤
Have a good weekend, I will be sharing more Christmas recipes soon so keep checking my Blog 🙂
❤ ❤ ❤