Who needs to eat out at a restaurant when you can produce a meal like this at home in under 30 minutes! The hardest part of this meal was shelling and de-veining the prawns, and believe me, I did not complain once as I completed the task to eat a meal this good!
When I rang my husband and told him we were having prawn pasta for dinner he wrongly assumed he was coming home to a creamy based pasta dish. Given that I am a lover of creamy sauces he was surprised when it was what my twins called "a naked sauce".
There is very little sauce in this recipe. It delicately coats the pasta and makes the meal quite light in taste and feeling, which is an added plus as the weather heats up.
Since I have made this pasta I have had the family ask three times, "Can we have naked sauce pasta?" So if we base recipes on the critique of my tribe, then this is a 10/10 and a must for you to try with your family.
Prep 10 min // Cook 20 min
20 prawns peeled with tail intact (You can use more or less depending on size of your family)
1 long red chilli, de-seeded and diced
5 cloves garlic crushed
1/2 cup good quality white wine
2 tbs tomato paste
1 cup Perino tomatoes sliced in half
1 tbs continental parsley diced
1 tbs basil diced
i onion diced
1/4 cup fresh Parmesan cheese
3 handfuls of linguine (You can use more or less depending on size of your family and your portion size)
2 tbs butter
Salt and pepper to season
Cook the pasta and keep it warm.
Heat the butter in a pan and saute the onion, garlic and chilli until aromatic.
Add the tomatoes and cook until they have softened.
Add the wine and let it reduce slightly, then add the prawns and cook until the prawns are translucent.
Add the herbs, tomato paste and Parmesan cheese and stir through well. Season with salt and pepper.
Drain the pasta reserving 2 tbs water.
Add the pasta and the reserved water and toss through well.
Serve immediately with leftover Parmesan cheese.