Curried Prawn Bucatini
Juicy prawns in a silky curry coconut cream sauce, tossed through perfectly cooked bucatini.
Ingredients: (serves 2)
400g La Molisana Bucatini
150g Prawns (cleaned)
1tsp Coppini E/V Olive Oil
2 Garlic Cloves (finely chopped, or minced)
1 Small Shallot (finely chopped)
1 Small Zucchini (cubed)
30g Cherry Tomatoes (Chopped)
250ml Real Thai Coconut Cream
1/2tsp Ground Cumin
1/2tsp Paprika
1tsp Mild Curry
Salt & Pepper (to taste)
Method:
Fry the shallot and garlic in the olive oil.
When softened, add the tomato and zucchini and continue cooking them for 5 minutes, stirring constantly.
In the meantime, start boiling the pasta in salted water. Cook it 2 minutes less than indicated on the packet.
Mix the prawns with the spices and add them to the saucepan.
Season with salt & pepper and cook for a couple of minutes.
Add the coconut cream and bring it to a gentle boil. Then lower the flame to a gentle simmer.
Check for saltiness, then add the drained pasta and mix well.
Cook in the sauce until the pasta is ‘al dente’
Finish with freshly chopped parsley and serve.
Related Posts
Follow our Social Platforms
