About this recipe:A prawn dish that is full of flavour and great for those who like things spicy. Prawns are tossed with spaghetti in a spicy tomato sauce, embellished with green and red pepper.
Maurice Tate, Jr.
100ml vegetable oil
1/4 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon crushed red chilli flakes
1 teaspoon salt
450g small shrimp, peeled and deveined
2 tablespoons olive oil
1 green pepper, chopped
1 red pepper, chopped
1/2 onion, chopped
3 cloves garlic, minced
2 teaspoons cornflour
2 tablespoons cold water
8 spring onions, minced
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a 4 to 6 litre saucepan over medium heat, mix 120ml oil, passata, 8 to 12 ounces water, basil, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red chilli flakes and 1/2 teaspoon salt. Reduce heat to medium-low after the mixture reaches boiling; stir occasionally.
Season prawns with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and 1/2 teaspoon crushed red chilli flakes; mix thoroughly and reserve.
In a medium saucepan over medium-high heat, warm olive oil and add green pepper, red pepper, onion and garlic for 3 to 5 minutes; stir occasionally.
Add vegetables to the tomato sauce and cook over medium heat. After 3 minutes reduce heat to low and cook for 20 to 25 minutes; stir occasionally.
When sauce has approximately 7 to 10 minutes to cook until completion, add seasoned prawns to sauce; mix well. Bring heat to medium and stir occasionally.
In a small dish, mix cornflour and cold water; add mixture to sauce when sauce has 2 minutes left until completion and mix well.
Bring a large pan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
Pour sauce over pasta and sprinkle with spring onions; serve.