Prawn Pasta

PRAWN PASTA

I love making this pasta dish, once you have made it the first time and have the hang of it. It should only really take around 20 mins to whip up. This makes it perfect for those busy days, plus it is still a nourishing and filling meal.

If you are gluten intolerant, there are many great pasta options out there such as black or mung bean pasta (my favorite). If you are buying the generic gluten free pasta just ensure they haven’t added in extra preservatives.

Ingredients:

  • 400g dried linguine (or what ever pasta you prefer)

  • Olive oil

  • 1 x bunch or flat parsley - stalks and leaves finely chopped

  • 4 Anchovy fillets in oil - drained and chopped

  • Chilli flakes

  • 500g of cherry tomatoes

  • 2 x tbsp tomato pasta

  • 1 x cup white wine

  • 20 large green prawns - peeled and keep the tails on them (If you can by local Australian prawns)

  • 50g Parmesan

Recipe:

  1. Boil water in a large pot - add a little bit of salt to the water

  2. In a large pan add olive oil, parsley stalks, garlic, anchovy, chili and pepper cook for around 1 minute

  3. Add the tomatoes and tomato paste stir and cook for around 3 minutes

  4. Use a masher or the back of a spoon to crush the tomatoes and stir through

  5. Add the wine and turn down to simmer

  6. Add the linguine to the boiling water - cook until al dente

  7. While pasta is boiling add in the prawns - slightly turn up the heat for 3 minutes to cook then turn off heat.

  8. Once pasta is cooked, drain and add pasta to the prawn dish also add a little bit of the water from the pasta to the dish and a drizzle of olive oil

  9. Add parsley leaves and parmesan and then Toss everything around

  10. Ready to serve. :)

Elise Falloon