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Sizzling prawn pappardelle
Sizzling prawn pappardelle
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Irresistible pappardelle with succulent prawns in a flavorful tomato basil sauce.
Ingredients:
  • 375g dried pappardelle pasta
  • 36.40 gm extra virgin olive oil
  • 2 long red chillies, finely chopped
  • 2 garlic cloves, crushed
  • 700g medium green prawns, peeled, deveined (tails intact)
  • 4 large kale leaves, deveined, roughly chopped
  • 525g jar Tomato and Pesto Lasagne Bake Sauce
  • 1 tomato, finely diced
  • 40.00 ml pine nuts, toasted
  • Finely grated parmesan, to serve
  • Fresh basil leaves, to serve
Instructions:
  • Boil pasta in a large pot of salted water until tender. Save 1/3 cup of cooking water before draining.
  • In a large, deep frying pan over medium-high heat, heat oil until shimmering. Add chili and garlic, and cook for 30 seconds until garlic is lightly golden. Add prawns and cook for 1 to 2 minutes per side until they are just cooked through. Transfer prawns to a bowl.
  • Place kale in the pan and cook, tossing occasionally, for 3 to 4 minutes until it starts to wilt. Pour in the sauce and reserved cooking water. Season with salt and pepper, then simmer for 2 to 3 minutes until heated through. Add the prawns and pasta back to the pan to combine everything.
  • Plate the pasta evenly on serving dishes, then generously sprinkle with tomato, pine nuts, parmesan, and fresh basil before serving.

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