Mrs. Jackson Cooks

Life through food

Quick n easy midweek: spicy prawn pasta

on November 16, 2011

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I wanted something quick and easy to do that didn’t involve white or red meat – I know prawns aren’t vegetarian, but they don’t have the same effect on digestion as meat! I found this on one of the recipe websites that individuals can post to – and I can’t for the life of me find the recipe again! I did adapt it in any case, and have no fear, I at least remember how I make it, even if I can’t remember where I found it!

This is very simple, very quick, and very tasty. I’ve not counted the calories – but it would definitely be lighter than some pasta options, and would be a good option for dinner if you’re dieting.

Spicy prawn pasta

Serves 2

  • 170g pasta shapes
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 red chilli, finely chopped
  • 2 sprigs of rosemary, leaves removed and finely chopped
  • 1 small red onion, finely chopped
  • 12-16 raw king prawns (depending on size)
  • 1 tbsp low fat creme fraiche
  • handful of grated parmesan (to serve)
  1. Cook the pasta according to the packet instructions, drain and set aside.
  2. Meanwhile, heat the oil in a high sided frying pan or wok on a low heat. Add the garlic, chilli and rosemary cooking gently to infuse the oil without burning the spices.
  3. After a few minutes, when the garlic starts to brown, add the onion, and continue to cook on a low heat until the onion is softened.
  4. Toss in the prawns, mixing well to coat with the mix. Cook gently until they turn opaque and pink.
  5. Stir in the creme fraiche (you may decide you want a bit more creme fraiche or oil – depending on the thickness of the sauce). Mix through until it forms a thick sauce.
  6. Add salt and pepper to taste before adding the pasta and tossing it in the sauce.
  7. Serve immediately with sprinkling of parmesan
  8. Enjoy!

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