Creamy Garlic Prawns & Pasta

This one is based on a few recipes that have come our way over the last few months.

We had one from an advertisement which we thought could be a bit improved, and had eaten another a couple of months ago but could not remember exactly what was in it.

A trip to the central market today saw us come home with a car load of wonderful fresh REAL food, so it was the perfect opportunity to try something new.

This went down really well…

Creamy Garlic Prawns & Pasta

About 400g pasta – shells or spirals are best
About 750g raw prawns
1 large tomato or about 15 cherry tomatoes
About 1/4 to 1/2 a capsicum
1 tbsp olive oil
About 1 tbsp butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
About 1/2 to 1 cup white wine
About 1/2 to 1 cup Cream
A hunk of fetta cheese, about 3 x 4 x 2 cm
About 10 basil leaves

Chop the tomato and capsicum into small pieces, or if using cherry tomatoes, halve each. Place these in a shallow dish, sprinkle over a little olive oil, and bake in a moderate oven for 3/4 to 1 hour or until the tomato is slightly browned, well cooked, and sticky. Set aside.

Prepare the prawns by removing shells, head, tail, and de-veining (slow and boring).

Start the pasta cooking in boiling salted water.

Meanwhile, cook the onion and garlic in a pan with the butter and olive oil, for a few minutes until the onion is transparent.

Add the white wine, bring to the boil, and add the prawns. Cook until the prawns are all pink – about 3-4 minutes. Add the cream, and bring back to the boil. Reduce a little over a high heat if needed.

When the pasta is cooked, drain it, then tip back into the saucepan it was cooked in. Add the tomato & capsicum to the prawn & wine mix, and stir through. Make sure to include the oil and sticky bits from the bottom of the tomato pan – this is where half the flavour is!

Add all this to the pasta. Crumble the fetta cheese in, and tear the basil leaves into small pieces.

Stir everything through well, and serve immediately with a green salad. Sprinkle with a little fresh parmesan if you like.

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