Tuesday, 27 March 2012

Spaghetti with Prawns and chilli

Last nights meal was full of light and summery flavours to compliment the lovely sunny day we had yesterday. It's a good store cupboard/freezer meal.  A packet of prawns is a good ingredient to have in the freezer and defrost them on the morning of use. Spaghetti and a tin of sundried/sunblush tomatoes are staple ingredients in my cupboard, so this is a good standby meal.  I used raw king prawns and just fried them after the spring onions were cooked. I also added some tomato puree to mine for a bit of extra flavour. This is a recipe where the amounts don't really matter and when you have done the dish once, you'll just be able to chuck it all in and experiment a bit. This is based on a recipe from "Nigella Express", 



Ingredients 
Serves 2 (that is a Nigella sized portion)
200g packet of frozen cooked, peeled prawns, defrosted
250g spaghetti
olive oil
4 spring onions, finely sliced
half a teaspoon of crushed chilli flakes
200g sunblush/sundried tomatoes in seasoned oil
125ml white wine 
50 g rocket
freshly grated parmesan
salt and black pepper

Method
Drain the defrosted prawns and leave on one side.
Cook the pasta according to the packet instructions.
Heat the oil in a large pan (big enough to take the pasta after) and fry the sliced spring onions and chilli flakes for a couple of minutes, then tip in the tomatoes with their oil and the prawns.
When both have warmed through, add the wine and let it bubble up. Add the rocket and stir until wilted.
Drain the pasta when ready, reserving 125ml or so of it's cooking liquid and toss the drained pasta in the chilli-prawn pan, add more of the cooking water if needed.
Serve onto warmed serving dishes and sprinkle with some fresh parmesan if desired.


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