Prawn and Chilli Spaghetti

This recipe is my version of Gordon Ramsay’s Lobster Spaghetti.  I used frozen shell-on (but de-veined) tiger prawns and approx. 3 per person if they are very large.  I used tinned chopped tomatoes because the cherry tomatoes available in local shop at the moment are rather hard and not very sweet.  In the summer I will gladly substitute the tinned variety for some cherry tomatoes – and if you do this you need to put them in before the wine and give them a few minutes to soften, helping them to break down by crushing them slightly in the pan.  If the chillis are not very hot then I add another half or so – I like a bit of heat in this dish.

To serve 4:

  • 500ml spaghetti
  • Olive oil
  • 12 Prawns (defrosted and shelled if appropriate)
  • 1 red chilli, finely sliced
  • 1 spring onion, finely sliced
  • 2 cloves garlic, crushed
  • 150ml white wine
  • 1 tin of chopped tomatoes
  • 100ml cream
  • salt and pepper
  • 4-5 basil leaves – finely sliced
  • grated parmesan

Have a large pot of boiling salted water ready for your pasta.

Heat the oil in a frying pan on medium heat, add the prawns (and the shells if you have them) to the pan and cook for a minute each side to colour but not cook all the way through.  Remove from the pan and keep the prawns to one side (shells can now go in the bin!).   Turn down the heat of to low.

Put the spaghetti on to cook.

Place the chilli, spring onion and garlic in the frying pan and fry gently for a minute or two to soften but do not let the garlic colour.  Turn up the heat to medium, add the white wine and allow to simmer until reduced down to around a quarter.  Add the chopped tomatoes and seasoning and stir through, cook for a few minutes and then add the cream and cook for a further 5 minutes.  Chop the prawns in to large chunks (or leave whole if you prefer) and return them to the pan stirring them through the sauce to finish cooking for a minute or two.

Add the cooked and drained pasta and stir through to ensure the pasta is coated with the sauce, sprinkle on the basil and parmesan and serve.

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