Juicy prawns and tasty tomatoes
Ingredients
10 Large king prawns, shells on, uncooked
1 X 400g tin chopped tomatoes
4 cloves garlic
1 onion
Olive oil
Sea salt
Black pepper
300g dried tagliatelle
1 lemon
Splash of dry white wine (the wine you drink
Method
Step 1
Remove the heads and shells from the prawns. Set these aside in a bowl. place the prawns on a plate.
Step 2
Get a large saucepan of salted water on a high heat and bring to the boil. Finely dice your onion and garlic.
Step 3
Add a splash of olive oil to your non-stick pan and heat your garlic and onion until translucent. Try not to give them too much colour. Add in your white wine and allow to cook away for 2-3 minutes.
Now add your reserved prawn heads and shells. Cook for 3-4 minutes, they will start to colour and bring out delicious flavours.
Step 4
Add in your tin of tomatoes and fill the empty tin with water, add this to the pan as well. Bring to the boil and simmer for 15-20 minutes or until the sauce begins to reduce and thicken.
Step 5
Once your sauce has cooked, allow to cool slightly. Now tip your sauce into a blender and pulse until smooth. Add your pasta to the boiling water and cook until al dente, about 10-12 minutes.
Step 6
While your pasta is cooking, add your prawns to a non-stick pan with a splash of olive oil and cook for 1-2 minutes a side. You do not want to over cook the prawns. Add the tomato sauce to your pan and heat through.
Step 7
Drain your pasta and add a splash of olive oil to coat. Tip it into your prawn and sauce and stir everything together.
Serve with crusty garlic bread and a nice glass of white wine!