クリーミーローズプラウンパスタ #shorts

クリーミーローズプラウンパスタ #shorts

this right here is rosé por pasta let’s make it to start dice your onion into small to medium pieces grb the garlic on a microplane and then slice the tomatoes in half roughly chop up the flat leaf parsley and then we’re going to Butterfly the prawns which is optional bring a pot of salted water to a boil and cook the pasta 1 minute less than the packet instructions Pat the prawns dry as much as possible then place a pan over a medium high heat add the oil the prawns salt and pepper and cook for about 2 minutes on each side then remove add the onion into that pan de glaze it with wine if it gets a little bit dark then we can mix that around add in the garlic cook this for 1 minute then add in a tomato paste cook for 2 to 3 minutes then add salt and pepper de glaze with the remaining wine let this cook for 1 minute just mix it around add in the tomatoes cook for about 8 minutes or until broken down add in the cream a little bit of chili powder and 3/4 of the flat leaf parsley bring it up to a simmer reduce the heat to low and cook for about 6 minutes until thick add in the drain pasta and prawn to mix everything together add in any remaining parsley check it for seasoning then serve up in bowls garnish to your liking and then dig in

Here’s the recipe –

Ingredients

2 Tbsp (40ml) – Olive Oil, Divided 
300g (10.5oz) – Raw Prawns, Peeled & Deveined
1 – Brown (Yellow) Onion, Diced 
4 – Garlic Cloves, Chopped 
3 Tbsp (60g) – Concentrated Tomato Paste
100ml (100g) – White Wine  
500g (1.1lbs) – Cherry Tomatoes, Halved
250ml (1 Cup) – Thickened Cream
1/2 tsp (0.5g) – Chilli Powder or Flakes 
10g (0.3oz) – Flat Leaf Parsley, Roughly Chopped
10g (0.3oz) – Basil, Leaves & Stems Picked (Optional)
300g (12.3oz) – Shell Pasta 
Pecorino Romano To Serve
Seasoning To Taste 

Method

1. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the packet instructions. 

2. In a large, high-rimmed pan over medium-high heat, add olive oil and cook the prawns for 1 minute on each side. Season to taste and remove the prawns from the pan. 

3. Add diced onion and seasoning to taste and sauté for 4 minutes, mixing regularly. Add the garlic and sauté for 1 minute, mixing the whole time. Reduce the heat to medium, add tomato paste, and cook for 2-3 minutes. Deglaze the pan with the white wine, add the cherry tomatoes, season to taste and cook for 8 minutes or until softened and broken apart, squashing them with a wooden spoon. Increase the heat to medium-high. 

4. Add the cream, chilli powder or flakes, and basil stems (optional), simmer, and reduce the heat to low. Cook for 6-7 minutes or until thickened. 

5. Add in the parsley, cooked pasta and cooked prawns with any resting juices. Mix well and adjust the sauce consistency with the pasta water. Check seasoning and remove. 

6. Serve in bowls. Top with grated Pecorino Romano or parmesan, cracked black pepper, and basil leaves (optional). Dig in. 

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