Prawn pasta with tomatoes, garlic and cream
A quick and easy prawn pasta recipe with tomatoes, garlic and cream
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Ingredients
- 250 grams linguini or spaghetti
- 1 Tbs olive oil
- 1 Tbsp butter
- 4 anchovy fillets chopped
- 300 grams prawn meat after skinned, deveined and the heads removed
- 250 grams baby tomatoes halved
- 3 cloves garlic crushed
- ½ red chilli finely chopped or ½ teaspoon dried chilli flakes
- 6 sundried tomatoes in olive oil vinaigrette blitzed in a small food processor or bashed up to a paste in a pestle and mortar
- ½ cup dry white wine I used the Tokara Sauvignon blanc obviously
- 1 Tbsp baby capers or chopped capers optional
- 1/3 cup – ½ cup cream
- 2 Tbsp finely chopped parsley
- Small handful wild rocket leaves
- Zest of half a lemon
- Salt & pepper
Instructions
- Get a large pot of salted water on the boil and cook your pasta according to the pack instructions and until al dente.
- Get the sauce going about 5 minutes into cooking the pasta. Heat a large nonstick frying and add the butter and olive oil. Once bubbling, add the anchovies and prawns and toss about until the prawns just start turning pink. Add the garlic and chilli and cook for about 30 seconds and until fragrant.
- Add the wine to deglaze the pan and allow most of the liquid to cook off. Then add the tomatoes, sundried tomatoes and cook for about 2 – 3 minutes.
- Add the cream and capers and allow this to thicken slightly.
- Drain the pasta and reserve some of the cooking liquid. Tip the pasta into the pan to finish off cooking with the sauce. Add some of the cooking liquid to loosen the pasta and toss in the chopped parsley, wild rocket and grated lemon zest. Season with salt and pepper and serve immediately in large bowls.
Notes
Store any leftover pasta in a sealed container in the fridge.