Spring is in the air in Greece, and the warmer weather means lots more seafood gets cooked in the kitchen!
This light, delicious, simple pasta dish with tiger prawns, mini truss tomatoes, and basil is fantastic all year round and also lent-friendly!
Here we used sweet berry truss tomatoes, but if you can’t find them, any mini Roma tomatoes will do!
Ingredients
- 1 x kg tiger prawns, peeled & deveined
- 250 x grams sweet berry truss tomatoes
- 1 x white onion, chopped
- 2 x cloves garlic, chopped
- 1 x lemon, zest and juice
- 500 x grams of pasta
- salt and pepper to taste
- olive oil for cooking
- 1 x cup white wine
- 8 x basil leaves
Method
- Place pasta in boiled water and cook to your preference.
- Add garlic and onion into a heated fry pan with olive oil and sauté for a few minutes. Then add prawns and sauté for a couple more minutes on medium heat or till they get colour.
- Remove prawns from the pan and add tomatoes. Allow to simmer for 5 minutes.
- Add wine, lemon juice, lemon zest, salt, and pepper and cook on low heat for 5 minutes. Then add prawns back in with basil. Allow to simmer for 3 minutes.
- Drain pasta and add prawns, tomatoes and all juices from the pan to the pasta and place on the serving dish. Add extra tomatoes and basil to garnish (optional).
*Recipe & image by flavours and flair
