Pasta Gamberi - Prawn Pasta
A quick and delightful prawn pasta recipe, perfect for any festive occasion. The dish features fresh green prawns, onion, basil, garlic, and a blend of cherry tomatoes enhanced with a splash of white wine for added depth. A touch of tomato concentrate intensifies the flavor, while a red chili offers optional heat. The prawns are cooked gently to prevent overcooking, ensuring they're tender and juicy. Served with a dash of parsley and a drizzle of olive oil, this dish is a celebration of Italian seafood pasta.
Ingredients 13
600 g green prawns, fresh, peeled and deveined
1 onion, finely chopped
1 stalk basil, chopped
3 cloves garlic, minced
1⁄2 glas white wine
200 g cherry tomatoes, halved
1 can cherry tomatoes
1 tbsp tomato concentrate
Pinch sugar
salt, to taste
1 long red chili, membrane and seeds removed if you don’t want the heat
olive oil, for drizzling
parsley, chopped, for garnish
pasta, of choice, for serving
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Method 7
Fry the on medium until translucent with the .
Add and . Cook off the alcohol for a couple of minutes.
Add the fresh and . Fill the can with water and add to sauce.
Add a tablespoon of tomato concentrate for more intense flavour. You can leave out this step! At this point you can also add the . Turn off the heat the residual heat will cook the prawns.
Add the pasta in boiling water and cook until just aldente. Add the pasta to the sauce with some extra pasta water if required.
Serve with sprinkle of parsley and a drizzle of olive oil.
Peeling Prawns
To peel a prawn, start by holding it firmly and twisting off the head. Next, grab the legs and gently pull away the shell, working your way down the body until it’s fully exposed. If desired, pinch and remove the tail, though you can leave it on for presentation. To devein the prawn, make a small slit along its back with a knife and use the tip of the knife or a skewer to lift and remove the dark vein. Once peeled and deveined, your are ready to cook.
Anna Simon's tips
Add chilli oil or some dried chilli for an extra kick to this pasta.
Helpful tips
How can I ensure my prawns are cooked perfectly in this dish?
What type of white wine works best for this prawn pasta recipe?
Can I use frozen prawns instead of fresh for this recipe?
How can I adjust the spice level if I'm sensitive to heat?
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Notes
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