Publications
- 300g - spaghetti or linguine
- 450g - Pescanova blanched prawn meat, thawed
- 15ml - olive oil
- 2 - garlic cloves, chopped
- 1 - red chilli, chopped (optional)
- - large knob of butter
- 125ml - dry white wine
- 8 - sundried tomatoes in olive oil vinaigrette, chopped
- 15ml - capers
- 250ml - cream
- 5ml - lemon zest
- - sea salt and freshly ground black pepper
- - small handful fresh basil or wild rocket
- - grated Parmesan
Bathed in a light white wine and cream sauce, these Pescanova prawns are full of flavour!
1 Bring a large pot of salted water to the boil and cook the pasta for 8 minutes or until al dente.
2 In the meantime, make sure the prawn meat is completely thawed and dried. Heat the oil in a heavy-based frying pan. Once hot, add the prawns and toss until they start to turn pink. Add the garlic, chilli and butter and cook for about 30 seconds until the butter is melted and the garlic is fragrant. Add the wine and reduce by half.
3 Add the sundried tomatoes, capers and cream to the pan and allow the sauce to thicken slightly.
4 As soon as the pasta is ready, drain it, tip it into the sauce and toss. If the sauce has reduced too much, add a splash of pasta water. Flavour the pasta with the zest, salt and pepper to taste, and fresh herbs. Serve in large bowls with a sprinkle of Parmesan.
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