This chilli prawn and tomato pasta dish is a mouth-watering dinner idea. Even better, it’s ready in just 20 minutes!
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
500g Cucina Matese Egg Pappardelle No. 123
1/4 cup (60ml) olive oil
750g raw prawns, peeled leaving tails intact, deveined
1 garlic clove, crushed
1/2 tsp dried chilli flakes
1/2 cup (125ml) dry white wine or chicken stock
200g Perino tomatoes, halved or whole
1 tbs coarsely chopped dill
120g baby rocket leaves
Shaved parmesan, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat oil in a large frying pan over high heat. Add prawns. Cook, turning, for 2-3 mins or until prawns curl and change colour. Add garlic and chilli. Cook for 30 secs or until aromatic. Add the wine or stock and bring to the boil.
Step 3
Add the tomato to the prawn mixture in the pan and cook, tossing, for 1-2 mins or until just heated through. Remove from heat. Add the pasta and dill and toss to combine. Add the rocket and toss to combine.
Step 4
Divide the pasta mixture among serving bowls. Sprinkle with parmesan and season. Serve immediately.
Serve with dill sprigs, lemon wedges and dried chilli flakes
Pappardelle spin
For a dose of extra veggies, swap the pasta for Coles Kitchen Australian Zucchini Noodles in this recipe.
