Italian Style Prawn Pasta
Italian style sauces tossed through pasta make great camping fare. Tasty, healthy and easy to make, fresh ingredients are the key to these simple but elegant dishes.
This dish uses King Prawns but any combination of seafood can be substituted with equally successful results. This is a basic style fresh tomato base and can be served with penne, spaghetti, tagliatelle or any of the pastas.
Quick stir-fry style cooking and the freshest possible ingredients are the keys to creating a light and tasty meal.
Ingredients to serve 4
20 large King Prawns
2 tablespoons quality virgin olive oil
½ small white onion, finely chopped
2 cloves of garlic, minced
1 red chilli, seeded and sliced (optional)
4 large ripe tomatoes, peeled, diced into small pieces
½ cup dry white wine
Salt and freshly cracked pepper
500g dried spaghetti
A wok is a great implement to cook this style dish in but any large saucepan will do.
Cook the spaghetti in boiling water until slightly under done. Stranded pasta should always be served al dente (meaning firm or ‘to the tooth’) and slight undercooking at this stage allows for final reheating with the sauce.
Moderately heat the pan and add the olive oil and ‘sweat’ the onions and garlic and, chilli if used, for a few minutes until the onions become transparent.
Turn up the heat and add the tomatoes, quickly stir frying for a few minutes.
Add the wine and reduce by half and then sear and cook the prawns in the sauce, seasoning with salt and plenty of fresh pepper.
Stir in the parsley and cook for 4 minutes until the prawns are done.
Quickly stir the pasta into the sauce until everything is incorporated and the pasta is heated and coated with the sauce.
Serve with plenty of fresh grated Romano cheese and a salad.
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