A great recipe for a quick weeknight supper, packed with protein for little cost. Such a classic recipe that is liked by almost everyone 🙂
Health: Prawns are an excellent source of vitamins including iodine which is essential for thyroid gland function, iron for red cell formation and zinc for wound healing.
Per Serving this dish contains
Calories: 316 Carbs: 46g Fat: 3g Protein: 29g
Cooking Time: 30 Minutes Serves: 2 Dish Seasonality: All Year Round
Ingredients (Shopping List)
- 3 Tbsp. Extra virgin olive oil
- 2 Medium garlic cloves, sliced
- 400g canned chopped tomatoes, drained
- 200g shelled raw king prawns
- 150ml vegetable or chicken stock
- 6 ripe baby tomatoes
- 1/2 mild green chilli, de-seeded and sliced
- 200g dried Tagletelli pasta
- 2 Tbsp. Chopped parsley
- 1 Tbsp. Grated parmesan
- Salt and Pepper to taste
Tips and Tricks: Before adding your baby tomatoes to the dish, taste them to see if they are sweet. If the tomatoes are not sweet then do not add them to the sauce as it will make it sour.
- Add 3 Tbsp. Extra virgin olive oil to a cold sauté pan along with 2 sliced garlic cloves. With the lid on bring the oil to temperature under a low heat and slowly sweat the garlic for 5 minutes, stirring occasionally to ensure the garlic does not colour.
- To the garlic add 400g drained chopped tomatoes, 150 ml chicken or vegetable stock and 1/2 deseeded and sliced green chilli. Simmer with the lid off for approx. 10 minutes (Adding more stock if it gets too thick).
- Add 6 halved baby tomatoes to the sauce and season lightly with salt and pepper. Keep the sauce warm.
- Boil 200g dried tagletelli in salted water ( 1 Tbsp. Salt per litre of water) 2 minutes less than packet instructions.
- Transfer the pasta to the sauce along with approx. 200ml pasta water. Bring the sauce to the boil and cook the pasta for the remaining 2 minutes, adding more pasta water if necessary.
- Turn off the heat and stir in 200 g shelled raw king prawns along with 2 Tbsp. chopped parsley. Stir until the prawns turn pink (Only about 30 seconds).
- Serve immediatley topped with black pepper, 2 Tbsp. parmesan cheese and chopped parsley.
Tips and Tricks: Make sure not to add to much pasta water to the sauce when cooking the pasta for the remaining two minutes, as the time taken reduce the increased amount will result in overcooked pasta.