Ingredients:
400g penne pasta
600g peeled prawns
1 lemon juice and zest
2 tbsp chopped fresh garlic
Salt & freshly ground black pepper
Salt & freshly ground black pepper
1-2 dried red chilies, crumbled
6 sun-dried tomatoes and finely sliced
1 cup (250ml) of prawn stock
½ cup heavy cream (125 ml)
4 people
15 Min.
30 Min.
Directions:
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1
Cook your spaghetti in a large pan of salted boiling water for 10-12 minutes or according to the packet instructions.
-
2
Meanwhile, heat 3 tbsp of extra virgin olive oil in a large frying pan and toss in the garlic and chili.
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3
As the garlic begins to color, add the prawns and sauté them for a minute. Remove the prawns and set aside.
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4
Add the dry tomatoes and the prawn stock to deglaze the pan. To make prawns stock Sauté the prawn heads in a little oil until all the prawn heads have turned orange. then add 1 1/2 cup of water, bay leaf, and boil and reduce by half then strain.
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5
Add the cream and simmer until the sauce has been reduced by half.
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6
Stir in the prawns, pasta, and lemon juice. Season with salt and freshly ground black pepper.
