Italian Spaghetti with Spicy Prawns
This is a simple and quick recipe that I've made a few times, and the introduction of dried chillies into the dish makes it appealing the Thai tastes also. Quantities are good for 2 to people, depending on their appetites.
The Ingredients:
• 4 cloves of garlic
• 2 dried red chilli
• 1 lemon or several limes (squeeze the juice, and grate the zest)
• 2 handfuls of cherry tomatoes
• sea salt and freshly ground black pepper
• 500g dried spaghetti
• olive oil
• 500g raw fresh prawns, peeled, deveined, tails left intact
• 2 heaped tablespoons tomato purée
• 1 x 100g bag of wild rocket or try it with Thai basil
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Start by boiling a pan of salted water and add the spaghetti. When it's about 5 minutes from being cooked, put a couple of splashes of olive oil into a frying pan on a medium heat and add the garlic and dried chillies. When the garlic starts to turn golden, add the halved tomatoes and continue stirring for a couple of minutes.
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Then add the prawns, stirring for a minute until they start to turn pink.
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Then add the tomato puree, and some of the water from the spaghetti a little at a time to get the consistency of sauce that suits you Simmer for another couple of minutes.
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Drain the spaghetti and add the lemon or lime juice, then about half of the rocket/basil. I mix the pasta and sauce together in a large bowl, but the pasta saucepan would be OK if large enough.
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When serving, sprinkle the remaining rocket and lemon/lime zest over the top.
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