Prawns and pasta are a perfect pairing. With a classic tomato and basil sauce, enlivened with a touch of chili for bite, you’ve got a simple mid-week meal in minutes.
Nutrition per serve:
A tomato-based seafood pasta dish such as this works wonderfully with white wines. Try a Sauvignon Blanc with your meal.
- 1kg tiger prawns (medium)
- 450g of good quality spaghetti
- 4 tbsp olive oil
- 80ml white wine
- 1 long red chili, deseeded and finely chopped
- 1 large brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 ripe tomatoes, finely chopped
- 50ml chicken stock
- 1 lemon
- ½ cup shredded basil, plus fresh leaves to serve
- Salt and pepper to taste
1. Peel and de-vein prawns, leaving tails intact. Heat oil in large pot over medium-high heat, cook prawns until golden brown on all sides, about 3 minutes. Remove from pot and set aside.
2. Add onions, chili and garlic to the pot, sauté until transparent. Stir in wine, tomatoes, chicken stock and reduce down to two thirds.
3. In a large pot of salted water, boil the spaghetti until al dente (around 8-10 minutes) drain and toss with olive oil. Place into serving bowls. Meanwhile add the seared prawns and shredded basil to the white wine reduction and bring to the boil. Serve over pasta with fresh basil leaves and a good squeeze of lemon juice.