Chilli prawn pasta…wowza!

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Chilli prawn pasta...wowza!

Came in last night feeling v peckish but wanting something with real zing but not heavy. Decided to go for a simple prawn dish that took less than 11 minutes – the time the pasta took in fact!

120 gm of fab king prawns, tails on – leads to serious finger licking later. One green chilli, one red chilli – both deseeded and chopped. 3 cloves of garlic chopped finely. A handful of flat leaf parsley chopped. A small glass of white wine. 100 gm of passata or chopped tinned tomatoes. Olive oil. That’s it – for two – oh, and 300 gm of fusili and rigatoni pasta ( I keep and odds and sods pasta tin to which I add all the pasta left over from a packet – and every few weeks I have an odds and sods pasta mix!) – though, had I had any in, it would have been better with spaghetti. Must buy some!

You just pan fry gently in the oil, the chilli & garlic for two minutes, then add the prawns. Fry for another two or three minutes whilst the prawns colour – or if they are already cooked just 2 minutes – then add the white wine and the parsley – move prawns to one side and let the wine bubble and reduce a little for a few minutes, then add the passata. Stir gently together – by the time the pasta is cooked and drained – it will be beautifully wonderful. Spoon over the pasta. This one was hot – I mean lip zingingly hot – which we like – if you prefer it less zingy – just use one chilli. But be brave if you can. Tis worth it.

The poetry of prawns…

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The poetry of prawns...

Saturday evening saw just the two of us, so we indulged in one of our favourite supper dishes…prawns with chilli, parsley, garlic and ginger on lightly toasted ciabatta. I am sure you have all done this before but I make no excuse for recording it here – this is, after all, as much a record of what I eat, as it is to inspire others…though hopefully I do do that from time to time as well!

The succulent nature of this dish, the fizz of the chilli, the dripping ooziness of the oil as it dribbles down your chin, the tenderness of the lemony gingery prawns as they gently massage your tastebuds make this a very sensual supper – I love it!

Ingredients for 2

2 small ciabatta loaves cut in half lengthways and lightly toasted.
Good olive oil
Thumb size piece of ginger peeled and chopped finely
2 cloves of garlic chopped
2 red chillis deseeded and chopped roughly
200 gm of raw tiger prawns – about 8 each
Juice of 1 lemon
Chopped flat leaf parsley
Sea salt and black pepper to taste

Into a large hot frying pan add a glug of olive oil – add the ginger, garlic, chilli and the lovely prawns. Fry over medium heat for about 3 minutes until prawns colour up. Turn heat down and add the lemon juice, parsley and another little smidgen of olive oil. Toss together for a minute or so. It should be a nice juicy sauce now – season a little – just a little salt and a tad more pepper. Serve over the warm ciabatta slices – and, being an olive oil freak, I added even more of the golden glory!

All I could do afterwards was simply sit in silence and stare at my plate as the tastes continued to roll around my mouth.

Then I poured another glass of chilled white wine and turned the music up…….