Prawns Easy Main Italian

Fusilli with prawns and gremolata cream

Name: Fusilli with prawns and gremolata cream
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: /italian
Ingredients: 1 garlic clove, finely chopped; 1/2 cup finely chopped flat-leaf parsley; Grated zest of 1 lemon; 2 tablespoons unsalted butter; 1kg green prawns, peeled (tails intact), deveined (or 500g green prawn meat); 4 tomatoes, deseeded, finely chopped; 1 tablespoon sweet chilli sauce; 300ml thickened cream; 400g fusilli or other short pasta; Olive oil and crusty bread, to serve

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35m

15m

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Fresh mild herbs bring out the best in this succulent and aromatic seafood pasta.

1 garlic clove, finely chopped
1/2 cup finely chopped flat-leaf parsley
Grated zest of 1 lemon
2 tablespoons unsalted butter
1kg green prawns, peeled (tails intact), deveined (or 500g green prawn meat)
4 tomatoes, deseeded, finely chopped
1 tablespoon sweet chilli sauce
300ml thickened cream
400g fusilli or other short pasta
Olive oil and crusty bread, to serve

Method

1.

To make gremolata, combine the garlic, parsley and zest in a bowl, then set aside.
2.

Heat the butter in a deep frypan over medium-high heat. Add the prawns and stir for 2 minutes until they just begin to change colour. Add tomatoes and sauce. Stir for 2-3 minutes until the tomatoes break down. Add the cream and cook for 1-2 minutes to thicken slightly.
3.

Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 1/2 cup (125ml) cooking water, then add the pasta and water to frypan with half the gremolata. Season, toss for 1 minute. Top with remaining gremolata, drizzle with oil and serve with bread.