Prawn and Cherry Tomatoes Pasta, Parmesan and Chili
  • Prep time: 20 minutes
  • Calories: 620
Pasta. Prawns. Add a little wine, fresh, in-season tomatoes, fragrant garlic and a little parmesan. Boom, you have yourself a mid week dinner that adds a touch of class with it's ease and simplicity. Sometimes the simple things in life really are the best.
  • 300 g of Prawns (peeled, tail off)
  • 200 g of Spaghetti #5
  • 2 of Garlic Clove
  • 2 of Spring Onion
  • 14 Cup of White Wine
  • 150 g of Cherry Tomatoes
  • 1 Small Bunch of Flatleaf Parsley
  • 2 Tbsp of Butter (pantry)
  • 30 g of Parmesan (Shaved)
  • 1 of Red Chili

Prepare Ingredients:

Heat a pot of salted water to boiling on high. Trim the spring onion; thinly slice, separating the white bottoms and green tops. Peel and mince garlic. Pick the parsley leaves (discarding stems) and roughly chop. Cut cherry tomatoes in half. Thinly slice chili.

Cook Aromatics:

In a large deep sided pan, heat butter on medium until hot. Add the white bottoms of the spring onion, tomatoes and garlic. Cook, stirring occasionally, 1-2 minutes, or until softened and fragrant and tomatoes start releasing their juices.

Deglaze & Add Prawns:

Add wine to deglaze the pan, scraping the bottom of the pan. Add the prawns; season with salt and pepper. Cook, stirring frequently, 3-4 minutes or until opaque and just cooked through. Check seasoning and add salt and pepper to taste. Turn off the heat.

Cook Pasta:

Add the pasta to the pot of boiling water, stirring gently to separate. Cook 5-6 minutes, or until tender. Reserving 12 cup of the pasta cooking water, thoroughly drain the cooked pasta.

You Plate It:

Add drained pasta to thepan with prawns and gently fold through with green spring onion ends and half the parsley. Adjust seasoning if necessary. Add a little reserved pasta water if needed. Divide between bowls and garnish with parmesan, chili and remaining parsley.