Creamy prawn pasta with chilli and garlic

Ingredients for 4 portions

• 400 gPasta
• 300 gPrawns, peeled, thawed
• 3 clovesGarlic
• 1Chili, red, deseeded
• 1 tbspOlive oil
• 1 tbspTomato paste
• 2 ½ dlCooking cream
• 1Lemon
• 3 ½ tbspParsley, chopped
• to tasteSalt
• to tasteBlack pepper

Method

1. Bring a large pan of water to the boil for the pasta.
2. Peel the garlic and finely chop it with the chilli. Grate the zest from the lemon and squeeze the juice. Chop the parsley.
3. Salt the water and add the pasta.
4. Cook the pasta until al dente according to the packet instructions, about 10 minutes.
5. Fry the garlic and chilli in the olive oil in a large frying pan over a medium heat for 1–2 minutes, without letting them brown. Stir in the tomato purée.
6. Pour in the cream, add the lemon zest and simmer for 3 minutes, until the sauce has thickened slightly.
7. Fold in the prawns and let them warm through without boiling. Season with lemon juice, salt and pepper.
8. Drain the pasta, toss it in the sauce and scatter over the parsley. Serve straight away.

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