Prawn, garlic and parsley pasta
Succulent prawns are gently cooked with fragrant garlic, a hint of chilli, and fresh parsley in a rich, buttery beer and tomato reduction. The bright squeeze of lemon juice perfectly balances the savoury, silky sauce. Toss immediately with your favourite pasta and serve hot.
Ingredients
- Olive Oil3 სუფრის-კოვზი
- Garlic2 კბილი
- Vegetable stock200 ml
- tomato purée2 სუფრის-კოვზი
- Lemon juice1 სუფრის-კოვზი
- Beer50 ml
- Double cream50 ml
- Paprika½ სუფრის-კოვზი
Instructions
4 steps- 1
For the stock, heat the oil in a saucepan and gently fry the prawn heads and shells, onion and garlic for 3-4 minutes.
- 2
Add the water and crumble in the stock cube. Add the tomato purée, lemon juice and beer and bring to a gentle simmer. Simmer for 4-5 minutes, until slightly reduced. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Pass through a sieve into a clean bowl.
- 3
For the sauce, heat the oil in a frying pan and gently fry the red pepper and spring onions for 2-3 minutes. Add the prawn stock to the pan and pour in the cream. Bring to a gentle simmer, then add the prawns and poach for 2-3 minutes, or until they have turned pink. Stir in the parsley.
- 4
To serve, add the cooked spaghetti to the pan with the sauce and stir to coat. Place into a warm serving dish, garnish with tarragon and paprika and serve with crusty bread.
Nutrition
1 serving ≈ 550 g
Nutrition values are estimates. - means data is unavailable.
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