Creamy garlic prawns with spaghetti
This is a great dinner to throw together if you’re running short on time and doesn’t scrimp on flavour either. The creamy tomato sauce is very comforting and the garlic prawns give a satisfying bite. My other half took one mouthful and immediately asked if there was enough for seconds – the look of disappointment on his face when I said there wasn’t would have melted the coldest of hearts. So, umm yeah, feel free to double the recipe if you’re cooking for any of the men in your life, pretty sure it wont go to waste 😉
300g dried spaghetti
200g raw prawns, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried chilli flakes
2 tbsps sugar
2 tbsps tomato puree
1 tin chopped tomatoes
150ml single cream
2 handfuls fresh basil leaves, shredded
Parmesan cheese, to serve
In a large pot, cook the spaghetti according to pack instructions. One ready, drain and set aside.
To make the sauce heat the olive oil in a large frying pan. Add in the garlic and chilli and cook for 1 minute. Add the prawns, sugar and tomato puree and stir well. Next add in the chopped tinned tomatoes and single cream, stir then turn down heat to low and simmer for 5-6 minutes until the prawns have turned pink and the sauce has reduced down. Turn off the heat and add the drained spaghetti and toss through to make sure the sauce is distributed evenly. Serve up with a generous sprinkle of grated parmesan cheese.