Garlic and Chilli Prawn Pasta
This meal was born out of convenience and has stayed on our regular dinner roster.
I also measure this meal with my heart most days and I would recommend you do the same. It’s so easy to get caught up in measurements and exacts when it comes to ‘healthy’ eating, but in my opinion, when we step away from exacts, cook for flavour and eat to fullness, we can really improve our relationship with cooking and with meals.
I urge you to try, even for one meal.
Ingredients (serves two with maybe some leftovers)
Approximately 200g-250g pappardelle
220g pack of pre marinated raw garlic and chilli prawn (where the convenience comes in. If you can’t find these, place 220g raw prawns in a bowl with 3 finely diced garlic cloves, 1/2 red chilli finely chopped, and a table spoon of olive oil)
200g cherry tomatoes halved
Handful of fresh baby spinach
Approximately 1/4 cup cooking cream
Approximately 1/4 cup finely grated parmesan cheese
1 tbsp olive oil
Salt and pepper to taste
Method
If you need to, marinate the prawns and leave in the fridge for an hour or so to get the flavour going.
Boil a pot of water for the pasta. This meal takes very little time to cook so depending on whether you’ve got fresh or dried pasta, do you best to have the pasta about 5 or so minutes away from being ready before you start the rest of the meal.
Heat the oil over a pan on medium heat. Add the cherry tomatoes and cook for a few minutes until they are softening.
Add the raw marinated prawns. Moving consistently to ensure evenly cooked and not to over cook the prawns.
After a minute or so add the cream, parmesan, and fresh spinach.
Cook until vegetables have softened further and prawns and cooked through.
Season with salt and pepper. Here is where you might need to lead with your heart when it comes to the cream and the parmesan. Add more if you’re looking for a wetter sauce, or the balance flavours to your liking.
Pasta should be ready to go now.
Add the pasta and a little extra pasta water to the pan and toss until pasta is coated with the sauce and everything is heated through.
Serve with extra parmesan on top if your heart desires.
It also goes really well with some warm garlic bread.
Great for a dinner party as it’s fresh, quick, and looks fancier than it is.