The plan was to make our favourite prawns and zucchini risotto again but laziness made me opt for the easy option so it was a midweek pasta time again at the tummies'.
Some cherry tomatoes were added for colour and they also adds a new dimension to the already very delicious "sauce". There must be countless pasta recipes out there using the same ingredients but this is how we prefer it.
P.S As a rule parmesan cheese doesn't play a part in a seafood dish such as this, but you might be interested to read about the dairy industry (which includes the production of parmesan) in Italy - In Italian Heartland, Indians Keep The Cheese Coming.
you'll need:
500g of spaghetti, cooked till al dente
3 cloves of garlic, chopped
1/2kg of green prawns, roughly chopped
1 medium size zucchini, peeled and diced
1punnet of mixed cherry tomatoes halved
salt and pepper to taste
1 bunch of basil, picked
olive oil for cooking
extra virgin olive oil for serving
Prepare the ingredients and put a large pot of salted water to boil for cooking the pasta.
Heat up a heavy bottom pan. Fry garlic in a slush of olive oil till slightly brown then add the prawns and continue to cook til the prawns are 50% cooked.
Add zucchini into the pan and cook for a minute.
Next in the cherry tomatoes and cook until soft but not to a pulp, check for seasonings. Meanwhile drain pasta into a colander.
Tip drained pasta into the pan together with half a cup of the pasta cooking water and basil and mix well.
Drizzle with more olive oil and buon appetito!
Aha.... Olive oil...... from the time I am back from Spain, we have been using only Extra virgin Olive Oil.
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