Spicy Roasted Pepper & Prawn Pasta
I’ve been meaning to create a new pasta dish for a while now. I’m a bit obsessed with roasted red peppers at the minute; they are just so sweet and delicious. I adore them with hummus as a snack. Prawns are in season now, they also add a wonderful level of sweetness to the dish. Roasting tomatoes just takes them to the next level in my opinion, so definitely don’t skip that part and use tinned (unless you really have to.) A touch of lemon and some in season basil will finish off the dish perfectly. You can see a video on how to make this recipe on my TikTok if it helps you out from a visual perspective.
I’ve used wholewheat spaghetti here, but you could use linguine or any other pasta really.
Spicy Red Pepper & Prawn Pasta
Serves: 2-4
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
2 red peppers
2 red chilli peppers
200g cherry tomatoes (from the vine if possible)
50g butter
1 tsp sugar
Salt & pepper
1 tsp red pepper flakes
200g spaghetti
500g king prawns
4 garlic cloves, minced
Fresh Basil
Half a lemon
Directions
Pre-heat oven to 220c, add red peppers and chillies to a baking tray, add a little oil and season. Roast for ten mins, then add cherry tomatoes to the pan and cook for another 10 mins. Take out the oven and set aside.
Add pasta to boiling water and season well with salt, cook to your liking. I usually cook it for about 12 mins, which is the perfect amount of time to finish the rest of the recipe.
Add roasted tomatoes, peppers and chillies to a pan on the hob with 25g butter and the garlic. Cook for a few mins until butter is melted and garlic has cooked through. Add to a blender with sugar and red pepper flakes. Blitz until desired consistency.
In the same pan you used to melt butter, add another 25g butter and then add prawns. Cook until slightly pink and then add the blitzed sauce and cook through until fully pink.
Drain and add spaghetti to prawn pan, squeeze in some lemon, season to taste and finish with chopped basil.