This is fast becoming a highly requested item at our family parties. The real bother with this dish is really cleaning the prawns.
Ingredients (6-8 pax):
24-30 medium sized prawns - remove shell and devein
1 whole garlic - chopped
1 pack sweet mini peppers (you can also use 1 large bell pepper) - cut into cubes
1 packet baby spinach
3-4 tbsp chilli flakes
1 tbsp coarsely ground black pepper
salt
2 tbsp chicken / mushroom seasoning if you want
1 packet spaghetti / linguine
6 tbsp olive oil (use a good quality oil)
Method:
Marinate the prawns with a pinch of salt, 1 tsp pepper and 1 tsp chilli powder and keep aside for 1 hour.
In the meantime, prepare the pasta al dente according to directions. Reserve 1 cup of the pasta water.
When you are ready, then lightly grill the prawns until it turns pink on both sides. Keep aside.
In a dutch oven or heavy bottom pan, pour in the olive oil and without waiting to heat it up, immediately put the chopped garlic in and on a low fire, fry the garlic until golden, but take care not to burn it. We are doing this to infuse the oil with the garlic so some patience is required.
Now add the pepper and chilli flakes and give it a stir.
Add the sweet pepper and seasoning.
After 1 minute add the reserved pasta water and give it a quick boil before you toss in the cooked pasta.
Ensure that there is enough sauce to coat the pasta well. Otherwise add a little bit more water. Remember that we do not want too much liquid as this is suppose to be a dryish dish.
Throw in the baby spinach and grilled prawns and toss it all together.
Do a quick taste check and season as necessary. Turn off the stove; we do not want to overcook the pasta.
I like to add some extra fried chopped garlic at the end, but this is just me.
Best when warm, but still highly addictive when cool, making it a suitable party pleaser.
Note: you can actually make this vegetarian by just omitting the prawns.
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