Chris learns how to make a fresh, quick and simple dish with prawn.

King Prawn Mafalda Recipe

Ingridients:

2 Shallot Finley sliced
2 cloves of Garlic
Half a red chilli
A handful of Good Cherry or plum tomatoes. (San Marzano were used in video)
250g of Shelled King Prawn, De-veined and Cleaned
A good swig/splash of white wine (Preferably a dry italian one)
A few tablespoons of the boiling pasta water
2-3 Tablespoons of fresh Double/Heavy cream
A few sprigs of fresh parsley
A few drops of GOOD balsamic vinegar
6-8 Tablespoons of Good quality Extra Virgin Olive Oil
Sea Salt and Pepper
250g Mafalda Pasta, or other Shape like Penne, Fusilli etc

Boil around 3 litre of water and add a large handful of sea salt.
Add your pasta and bring back to a boil

Meanwhile

Put a pan on low to medium heat and gently fry the Shallot, garlic and chilli for 4-5 minutes until softened.
Turn the heat up and add the prawns, Season with salt and pepper.
Fry on high heat for a minute, then add the Sliced Tomatoes. Fry for a further minute until the juices start to release from the tomatoes.
Add a few tablespoons of the cooking water from the pasta and 3-4 tablespoons of fresh double/ heavy cream.
Bring to a boil and then turn down to low and simmer for 2-3 minutes. Take of the heat. Add the fresh parsley, balsamic vinegar and check seasoning.
Once pasta is Al Dente, add to the pan with the prawns and sauce.
Turn the heat back on high and toss together for 20 seconds.
The starch from the pasta will thicken the sauce and make it lovely and creamy.

Serve with some nice fresh italian bread.

Delicious!

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