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Last night we got home pretty late with our stomachs singing along, so we had to pull ourselves together and come up with a pop-up dinner.
I discovered a box of frozen king prawns in the freezer so we decided to have an italian style dinner- Spaghetti with prawns and tomatoes(spaghetti con gamberetti e pomodorini).
I must tell you I didn’t expect it to be so delicious and hot- I used one teeny-tiny red chilli from grandma’s garden and it was burning like the FLAMES OF HELL.
You need the following ingredients (for 2 servings), but if you lack something, feel free to improvise:
- 160 g spaghetti or any kind of pasta
- sea salt
- freshly ground black pepper
- 4 spoons extra virgin olive oil
- 1 tsp butter
- 3 cloves garlic, peeled and finely chopped or crushed
- 1-2 dried red chillies , crumbled (depending on how hot you like it)
- 250 g peeled raw prawns , from sustainable sources or 250 g frozen prawns
- 1/3 glass of white wine
- 120 g smashed tomatoes (I used canned ones because in the winter the fresh ones are tasteless)
- juice from half lemon
- 2 handfuls roughly chopped fresh parsley
Cook the pasta in a large pan of salted boiling water according to the packet instructions. When the pasta is cooked, drain it in a colander and save 1/2 glass cooking water.
In another large frying pan heat the virgin olive and the butter, toss in the garlic and chilli for about 1 minute at medium heat and add the wine.
Add the prawns and sauté them for 2-3 minutes until they change color. Add the tomatoes and simmer for another 2 minutes. Season with salt and pepper.
DON’T OVERCOOK THE PASTA NOR THE PRAWNS!
Mix the spaghetti with the resulted sauce, lemon juice, parsley and the reserved cooking water.
Enjoy!
Olive oil, garlic and chilli
Prawns with garlic
Prawns with garlic
Prawns with garlic and tomato puree
Spaghetti with prawns and tomatoes
Spaghetti with prawns and tomatoes
Spaghetti with prawns and tomatoes
- 160 g spaghetti or any kind of pasta
- sea salt
- freshly ground black pepper
- 4 spoons extra virgin olive oil
- 1 tsp butter
- 3 cloves garlic, peeled and finely chopped or crushed
- 1-2 dried red chillies , crumbled (depending on how hot you like it)
- 250 g peeled raw prawns , from sustainable sources or 250 g frozen prawns
- 1/3 glass of white wine
- 120 g smashed tomatoes (I used canned ones because in the winter the fresh ones are tasteless)
- juice from half lemon
- 2 handfuls roughly chopped fresh parsley
- Cook the pasta in a large pan of salted boiling water according to the packet instructions.
- When the pasta is cooked, drain it in a colander and save 1/2 glass cooking water.
- In another large frying pan heat the virgin olive and the butter, toss in the garlic and chilli for about 1 minute at medium heat and add the wine.
- Add the prawns and sauté them for 2-3 minutes until they change color.
- Add the tomatoes and simmer for another 2 minutes.
- Season with salt and pepper.
- Mix the spaghetti with the resulted sauce, lemon juice, parsley and the reserved cooking water.
- Enjoy!
- DON'T OVERCOOK THE PASTA NOR THE PRAWNS!
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