About this recipe:Rice and corn pasta is great for those with a wheat intolerance. It cooks and tastes just like wheat pasta and comes in a variety of shapes. This is a flavour-packed dish and simply needs a crunchy green salad to complete the meal.
250g rice and corn pasta spirals
2 large red peppers, deseeded and cut into wide strips
1 tbsp olive oil
16 raw tiger prawns, about 225g in total
125ml tomato passata
2 tbsp vermouth or dry sherry
2 tbsp chopped fresh coriander
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Method Prep:10min › Cook:10min › Ready in:20min
Bring a large pan of lightly salted water to the boil. Add the pasta and cook for 8–10 minutes, or according to the pack instructions, until tender.
Meanwhile, preheat a cast-iron, ridged griddle. Add the pepper strips and cook for about 3 minutes on each side until lightly charred. Remove from the heat and transfer to a bowl. Pour over the oil and toss to coat. Cover and reserve.
Reheat the griddle and cook the prawns quickly for about 1 minute on each side until pink and cooked through. Add to the peppers.
Drain the pasta in a colander. Pour the passata and the vermouth or sherry into the pan and place over a low heat for 1 minute to warm through.
Return the pasta to the pan with the peppers, prawns and the chopped coriander. Season to taste. Toss well to combine and serve at once.
You could use scallops or sliced squid in place of the prawns, cooking them in the same way until just cooked through. * Use wheat pasta if preferred and cook according to the pack instructions.