PRAWN TAGLIATELLI
Ribbons of pasta with prawns in a rich creamy sauce seasoned with Italian flavours
Ingredients
- 500 g Tagliatelle (or any of your favourite pasta)
- 300 g prawns (raw, cleaned and deveined)
- 3 tbsp olive oil
- 200 g cherry tomatoes
- 2 tbsp chopped garlic
- ½ cup chopped onion
- 10-12 fresh Basil leaves (if not available use 1 ½ tsp dried basil)
- 300 g fresh cream
- 1 cup cheddar cheese (grated)
Seasonings:
- ½ tsp chilli flakes (optional)
- ¼ tsp cayenne pepper
- 2 tsp dried oregano
- Salt to taste
For garnishing (optional)
- Olive oil
- Dried parmesan
- Chilli flakes
Instructions
- Boil tagliatelle according to the packet instructions. Do not throw away the water, might need some to finish off in the end.In a pan, warm up olive oil and saute garlic and onions. When light brown, add prawns and continue to fry for few minutes. Add all the seasonings along with dried/ fresh basil leaves and continue to stir for another minute. Finally add cherry tomatoes and cook for two more minutes. The tomatoes don’t need to be cooked too much. Also the prawns need not be cooked for long. In fact, they become chewy if overcooked. This whole process needs to be completed on medium high flame. Pour in the cream and add cheese, stir in to mix everything together. As soon as it starts boiling, switch off the flame.Add the prepared sauce to the boiled pasta and fold it in nicely. If you need more moisture for the pasta, add the water kept aside when you boiled the pasta, as much needed. We need to finish with a silky finish and not too dry.
- It tastes best when eaten fresh!
