Ready in a flash, this pasta with a kick is the perfect mid-week meal solution. Check out the audio link below for loads more easy recipe ideas with prawns!
1 tablespoon olive oil
pancetta or streaky
5 mini sweet
24 raw prawn cutlets
2 red chillies, sliced
4 cloves garlic, crushed
2 x 400-gram tins
2 tablespoons tomato paste
420 grams dried linguine
120 grams mascarpone
½ teaspoon chilli flakes
⅓ cup finely chopped parsley
Heat the olive oil in a large frying pan and add the pancetta.
Cook for 3-4 minutes until starting to go crispy, then add the capsicums. Cook, stirring, for 1 minute, then add the prawns, chillies and garlic. Cook for 3-4 minutes, turning the prawns once. Add the cherry tomatoes and their juice and the tomato paste and stir to combine. Cook together for 5 minutes.
While the sauce is cooking, cook the pasta according to the packet instructions and drain, reserving 2 tablespoons of the cooking water.
Add the drained pasta and cooking water to the prawn mixture and stir to combine. Divide among 4 serving bowls and top each with a scoop of mascarpone and a sprinkling of chilli flakes and parsley.
Click on the audio link below for loads more easy recipe ideas with prawns!