his is actually Mr Smaggle’s recipe. He invented it one night and has been perfecting it ever since. We tend to only do a small amount of pasta (gluten free obviously!) but it’s a perfect Friday night with a glass of wine meal. It’s also a two-pot meal so there’s never much washing up afterwards. It’s also super tasty – the prawns we bought for this batch were from the Vic Markets. Fresher than the stuff mermaids eat. For real.
Chilli, Basil and Prawn Pasta Recipe
PREP
COOK
TOTAL
A delicious, flavoursome and light pasta dish with prawns, chilli and basil.
By: Carly Jacobs
Serves: 3 to 4
What You Need
- 500g Raw Prawns
- Pasta
- 3 Kaffir Lime Leaves (optional)
- Bunch of Basil (roughly chopped)
- 1 Large Chilli
- 1 Small Chilli
- 1 punnet of Cherry Tomatoes
- Small bunch of Lemon Thyme
- 1 Small Red Onion
- Olive Oil
What You Do
- Start the pasta cooking, by the time it’s finished cooking the rest will be ready to toss through.
- Finely chop the onion, garlic, chilli then sauté with half the lemon thyme and the kaffir lime leaves on medium heat with enough olive oil to make a layer across the pan (use more than you think - it essentially becomes the sauce).
- When the garlic is fragrant in the pan, halve the cherry tomatoes and sauté them.
- When the cherry tomatoes start to loose their structure and are easy to squish, turn up the heat and toss through the prawns.
- When the prawns turn opaque, turn the heat off and toss through the basil.
- Mix the pasta and prawns together and remove the kaffir lime leaves.
- Serve with salt and cracked pepper.
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We’re not huge pasta eaters but when we do pasta, we do it right.
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What’s your most favourite pasta recipe? Is pasta a staple at your house?
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