This is a good replacement for the usual Spaghetti Bolognese.
Spaghetti Gamberetti Photo by Carol Elep
Spaghetti Gamberetti (Spaghetti with prawns )
Spaghetti con gamberetti
Ingredients:
455 g dried spaghetti
sea salt
freshly ground black pepper
extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1-2 dried red chillies, crumbled
400 g peeled raw prawns, from sustainable sources, ask your fishmonger
1 small wineglass white wine
2 heaped tablespoons sun-sried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
juice and zest of 1 lemon
a couple stalks of parsley, roughly chopped
Method
Cook the spaghetti in a large pan of salted boiling water, consult the packet for cooking instructions.
Heat 3 tablespoons of extra virgin olive oil in a large frying pan and toss in the garlic and chilli.
As the garlic begins to sizzle and colour, add the prawns and sauté them for a minute.
Add the white wine and the tomato purée and simmer for a couple of minutes.
When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
Toss the spaghetti with the sauce, squeeze in the lemon juice, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning.
Divide between 4 plates and sprinkle with the grated lemon zest and the chopped parsley.