I tried this dish earlier in the week and it was absolutely mouth-watering. My fussy eater absolutely loved it too and cleared his plate. We had the leftovers for lunch the next day and it was just as delicious the day after.
250g of pasta - I used Gluten Free spaghetti
25g of jumbo king prawns (I used cooked)
One Red Pepper
3 tbsp of Butter
1 teaspoon of lazy garlic or two cloves of fresh
1/2 tbsp. paprika
3/4 cup milk (I used semi skimmed)
a handful of chopped parsley
a handful of chopped coriander
Red onion finely chopped
Spring onion finely chopped (optional)
salt and pepper to taste
Cook your pasta - usual drill. I tend to add salt, olive oil and garlic to the water too. I used gluten free spaghetti from Waitrose's Free From range. Spaghetti is the only pasta my son recognises as pasta...
Sauce: in a non stick pan or skillet, grill the chopped peppers. I chopped them quite chunky - check the pictures on Instagram.
Once they are grilled, add to a separate bowl, mix in half the garlic, parsley, coriander and blend till it's a paste. Add the milk and mix all together. I used my Russell Hobbs Hand Blender.
Prawns: Heat up a large, non-stick pan. Add butter, onions, spring onions and fry them till they are soft. Add prawns, paprika, and cook for 3-4 minutes on high heat. Add salt and rest of the garlic, and cook for 1 more minute.
Reduce the heat to low and remove the prawns from the pan. Leave some of the onion mixture behind though and then to the same pan, add the pureed roasted pepper. Cook for 10 minutes, stirring often.
Return the prawns to the pan and add the pasta. Mix everything well.
Garnish with leftover parsley or parmesan cheese if you are feeling boujee ;)
ENJOY!!! Happy Cooking,