Gamberetti con peperoncino aglio pomodoro

    35 min

    Gorgeous pasta dish featuring king prawns with garlic, chilli and tomato. The soy sauce and Thai fish sauce are optional, but worth it.

    2 people made this

    Serves: 4 

    • 1 large red onion
    • 1 red chilli, seeded
    • 4 garlic cloves
    • 2 spring onions
    • 1 small piece of root ginger
    • 600g cherry tomatoes
    • 1 green pepper, seeded
    • olive or rapeseed oil
    • 12 raw king prawns (frozen or fresh)
    • 1 teaspoon soy sauce
    • 1 teaspoon Thai fish sauce
    • 1 tablespoon dried Italian mixed herbs
    • 1 handful fresh basil, finely chopped
    • 400g pasta (your own choice)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Dice the red onion, chilli, garlic, spring onion, root ginger and cherry tomatoes finely. Slice the green pepper into batons.
    2. Heat two saucepans with olive or rapeseed oil.
    3. Add the red onion, garlic, chilli, root ginger and green pepper to one saucepan and sauté gently until soft.
    4. Add the prawns and spring onion to the other saucepan and fry the prawns until they are fully cooked through.
    5. Add the prawns (including any cooking juices) and the spring onions to the saucepan with the garlic mixture, and then simmer gently for 5 minutes.
    6. Add the diced cherry tomatoes to the same saucepan and then add the soy sauce and Thai fish sauce. Add the dried Italian mixed herbs and simmer on a low to medium heat for a further 15 minutes, and also cook your pasta of choice at the same time.
    7. Add the cooked pasta into the saucepan and stir it through. Garnish with finely chopped fresh basil and then serve.

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