Prawn pasta with peppers and cream
By Paul Rankin
From Saturday Kitchen
Ingredients
- 1 tbsp vegetable oil
- 340g/12oz raw prawns, shelled and deveined
- Β½ red pepper, finely sliced
- Β½ yellow pepper, finely sliced
- salt
- 2 cloves of garlic, finely chopped
- 1 tbsp hot chilli sauce (optional)
- 150ml/5fl oz double cream
- 340g/12oz pasta, cooked to packet instructions
- small bunch of fresh basil leaves, shredded
- freshly ground black pepper
Method
Add the oil, prawns and peppers to a large frying pan, season with a little salt and stir-fry over a high heat for about a minute. Add the garlic and fry until the prawns are cooked through.
Add the chilli sauce (if using) and mix well. Pour in the cream and cook until the sauce has slightly thickened, then add the pasta to warm through.
Remove from the heat and fold in the shredded basil. Season to taste and serve immediately.
