Rosé Chilli Prawn Pasta
Just enjoying the prawn rosé pasta of my dreams! Took my famous pasta up a notch with chilli and prawns - a match made in heaven.
Ingredients
- 2 tbsp butter
- 2 large shallots, diced
- 4 garlic cloves, thinly sliced
- 2 red chilli, seeds removed, halved lengthways and sliced (I go for birdseye cos I like it hot)
- 350ml tomato passata
- 150ml creme fraiche
- 300g pasta (I recommend fettuccine, linguine, spaghetti or spirals)
- 2 tbsp olive oil
- 200g peeled and deveined King prawn meat, cut into 2cm pieces
- 2 tbsp chopped parsley
Serves 3-4
Method
- Prepare a pot of salted, boiling water for your pasta.
- Melt butter over medium heat and sauté shallots, garlic and chilli until shallots are softened and translucent.
- Add tomato passata and simmer on low until half the liquid remains (5-10 minutes).
- Meanwhile, cook pasta until al dente, reserving one cup of pasta water.
- In another fry pan, heat olive oil over medium heat, add prawns and sizzle until just cooked (1-2 minutes).
- Add prawns and créme fraîche to tomato sauce, stir until combined, taste and season.
- Drain pasta directly into the sauce, adding reserved pasta water, bit by bit, to loosen the sauce until it’s silky and smooth.
- Toss through parsley and serve topped with more fresh parsley.