Tagliatelle with Prawns and Tomato Sauce


Tagliatelle with Prawns and Tomato Sauce

Ready in: 35 minutes
Yield: 4 servings

12.3 oz (350 g) tagliatelle
7.9 oz (225 g) king prawns
1 tablespoon of butter
1 handful of fresh parsley
1 pinch of dried rosemary

For the tomato sauce
2.2 lbs (1 kg) tomatoes
2 garlic cloves
1 large onion
1/2 teaspoon sambal oelek
1 tablespoon of butter
salt
freshly ground pepper

1. Wash the tomatoes and parsley. Put the tomatoes into a large bowl and pour over with boiling water, enough to cover. Let them stand for 2 minutes. Drain the tomatoes, then peel off the skin and remove the pulp from the seeds. Reserve the tomato juice.

2. Sieve the reserved tomato juice into a small bowl. Cut the tomatoes into cubes. Finely chop the onions and garlic.

3. Heat 1 tablespoon of butter in a large non-stick frying pan. When sizzling, add the onions, garlic, mixed herbs, salt and pepper. Cook over a low heat, until softened, about 7 minutes, stirring occasionally.

4. Stir in the tomatoes, sambal oelek and tomato juice. Bring the mixture to a boil, then lower the heat and let it simmer for 35-40 minutes, while stirring occasionally. Check the seasonings.

5. Rinse the prawns in cold water, then pat them dry with kitchen paper. Season with salt and pepper. Heat 1 tablespoon of butter in separate large non-stick frying pan until sizzling. Finely chop the parsley. Add the shrimps, parsley and dried rosemary and cook until they have turned pink, about 2 to 3 minutes. Transfer them into a large bowl and set aside.

6. Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook until tender, about 12 minutes. Drain the pasta in a colander and rinse with cold water. Add the pasta and shrimp to the tomato mixture. Serve hot. Top with grated parmesan cheese to taste.

Per serving:

Energy: 467 kcal / 1956 kJ
Fat: 9,5 g
Carbohydrates: 72 g
of which sugars: 10,2 g
Protein: 20,6 g
Fibre: 3,6 g


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