I am here again with another pasta recipe. These days, mostly in weekends, whenever I don’t wish to cook much for dinner, I resort to my small pasta book, put together the ingredients and make a yummy pasta dish with creamy sauce. I feel content as my husband also relish those dishes and thus we end up having a continental dinner at home at least once a week. 🙂
When I first came to Europe, I came across a range of noodles, but didn’t get our Indian noodles or ‘chowmein’ of which I am a big fan. I can remember that day when I prepared Indian style chowmein with spaghetti and simply didn’t like it. Since then, for long spaghetti could not be found in my kitchen. However, gradually I got acquainted with different pasta noodles and their various preparations. I also learned that pasta sauce is the only secret to make the dish unique in its taste. Now I am very fond of experimenting with various sauces and easy to go ingredients. The reap of it comes here in the shape of spaghetti with creamy garlic sauce and prawns. Enjoy 🙂
Ingredients to serve 2 :
- Olive oil – 1½ tbspoon
- Butter – 1½ tbspoon
- Garlic (minced) – 2 cloves
- Red pepper (finely diced) – 1 tbspoon
- Tomato puree – 1 tbspoon
- Dry white wine – 65 ml.
- Spaghetti – 225 gm.
- Raw shelled prawns – 175 gm.
- Double cream – 60 ml.
- Salt & pepper
- Fresh parsley (chopped) to garnish – 1½ tbspoon
Heat the oil and butter in a saucepan over medium-low heat. Add the garlic and red pepper. Fry for a few seconds until the garlic is just beginning to colour. Stir in the tomato puree and wine. Cook for 10 minutes, stirring.
Cook the spaghetti in plenty of boiling salted water until tender but still firm to the bite. Drain and return to the sauce pan.
Add the prawns to the sauce and raise the heat to medium-high. Cook for 2 minutes, stirring, until the prawns turn pink. Reduce the heat and stir in the cream. Cook for 1 minute, stirring constantly, until thickened. Season with salt and pepper.
Transfer the spaghetti to a warmed serving dish and pour over the sauce. Sprinkle with the parsley. Toss well to mix and serve at once.