Prawn and chilli farfalle
Dinner in 25 minutes? We’ve got you sorted with this flavoursome prawn and chilli pasta recipe. It’s a great weeknight seafood option.
- 375g farfalle
- 1 tbs olive oil
- 1kg Australian raw banana prawn cutlets, deveined
- 6 spring onions, thinly sliced
- 2 garlic cloves, crushed
- 1/2 tsp dried chilli flakes
- 1/2 cup (125ml) dry white wine or fish stock
- 400g can diced tomatoes
- 2 tbs chopped dill
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) cooking liquid.
Meanwhile, heat the oil in a large deep frying pan over high heat. Add the prawns. Cook, turning occasionally, for 5 mins or until the prawns curl and change colour. Add the spring onion, garlic and chilli flakes and cook for 1 min or until aromatic. Add the wine or stock. Bring to the boil. Cook for 1 min or until the liquid reduces by half.
Add tomato and reserved cooking liquid to the pan. Cook, stirring, for 2 mins or until heated through. Add the pasta and dill. Toss to combine.
Divide pasta among serving bowls.
Serve with dill sprigs.