Creamy Rose Prawn Pasta #shorts

Here’s the recipe -

Ingredients

2 Tbsp (40ml) - Olive Oil, Divided 
300g (10.5oz) - Raw Prawns, Peeled & Deveined
1 - Brown (Yellow) Onion, Diced 
4 - Garlic Cloves, Chopped 
3 Tbsp (60g) - Concentrated Tomato Paste
100ml (100g) - White Wine  
500g (1.1lbs) - Cherry Tomatoes, Halved
250ml (1 Cup) - Thickened Cream
1/2 tsp (0.5g) - Chilli Powder or Flakes 
10g (0.3oz) - Flat Leaf Parsley, Roughly Chopped
10g (0.3oz) - Basil, Leaves & Stems Picked (Optional)
300g (12.3oz) - Shell Pasta 
Pecorino Romano To Serve
Seasoning To Taste 

Method

1. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the packet instructions. 

2. In a large, high-rimmed pan over medium-high heat, add olive oil and cook the prawns for 1 minute on each side. Season to taste and remove the prawns from the pan. 

3. Add diced onion and seasoning to taste and sauté for 4 minutes, mixing regularly. Add the garlic and sauté for 1 minute, mixing the whole time. Reduce the heat to medium, add tomato paste, and cook for 2-3 minutes. Deglaze the pan with the white wine, add the cherry tomatoes, season to taste and cook for 8 minutes or until softened and broken apart, squashing them with a wooden spoon. Increase the heat to medium-high. 

4. Add the cream, chilli powder or flakes, and basil stems (optional), simmer, and reduce the heat to low. Cook for 6-7 minutes or until thickened. 

5. Add in the parsley, cooked pasta and cooked prawns with any resting juices. Mix well and adjust the sauce consistency with the pasta water. Check seasoning and remove. 

6. Serve in bowls. Top with grated Pecorino Romano or parmesan, cracked black pepper, and basil leaves (optional). Dig in. 

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