Ingredients
-
300
g
large raw shell-on king prawns
, from sustainable sources
-
4
cloves of
garlic
-
2
heaped teaspoons
red pesto
-
150
g
dried taglierini or angel-hair pasta
-
150
ml
light rosé wine
Method
- Place
4 whole prawns in a large non-stick frying pan with 1 tablespoon of
olive oil, off the heat. Pull off the rest of the prawn heads and chuck
them into the pan for bonus flavour. Quickly pull the legs and tails off
the prawns and peel off the shells. Run the tip of your knife down
their backs and pull out the vein, then chop the prawns.
- Peel
and finely slice the garlic. Put the frying pan on a medium-high heat
and, after 2 minutes, stir in the garlic and chopped prawns, followed 1
minute later by the pesto, stirring regularly.
- Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions.
- Pour the rosé into the prawn pan and let it bubble and reduce for 1 minute.
- Drain
the pasta, reserving a mugful of cooking water, then toss the pasta
into the prawn pan, loosening with a little reserved cooking water, if
needed.
- Toss over the heat for 1 minute, then taste, season to perfection with sea salt and black pepper, and dish up.
Recipe courtesy of Jamie Oliver https://www.jamieoliver.com/recipes/prawn-recipes/...
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