Prawns (Av: 150 -200g per serving ) or any Seafood of your choice.
Two Garlic cloves, bashed and chopped.
1 red Chili Chopped finely
250 ml Double cream
Glass of White wine
Two dozen Cherry Tomatoes
200 g of clean Spinach
Fresh red Chili cut into tiny pieces or chili flakes
Pasta - Tagliatelle or Spaghetti
Make sure your Prawns have been fully thawed out by either leaving them out on a tray for a few hours before cooking or by quickly defrosting them in a bowl under running water.
This is a very quick dish so get your pasta on the go to start with.
Begin with pre-cooking your prawns tails in a hot frying pan with a drizzle of olive oil for 2 minutes. Do not overcook them... (They are better slightly underdone at this stage, as they will cook a little further once you re-heat them in the cream before serving the dish. Take the prawns out into a bowl and return the frying pan to the stove.
Add Chili and garlic and gently fry for a minute. Cover with white wine & add the cherry tomatoes. Reduce the wine to half, and add the double cream and Spinach leaves. Bring to a gentle simmer. Do not over reduce this, this is your sauce.... Check your pasta and drain when ready. Add the prawns back to reheat them for a few minutes. Season to taste and sprinkles with chili flakes. Serve over the pasta.