Indulge in a quick and easy pasta dish featuring The Charbell perfect to impress your friends or a date!
Ingredients:
Prawns:
300g raw peeled prawns
2 teaspoon paprika
1 teaspoon thyme
1 teaspoon white pepper
1/2 lemon
Salt to taste
Pasta:
250g fettuccine pasta
For the Sauce:
3-4 tablespoons The Charbell
2 tablespoons olive oil
2 tablespoons butter
1 large red onion, chopped
3-4 cloves garlic, minced
1 tablespoon tomato puree
2 teaspoon paprika
1 teaspoon white pepper
1 teaspoon thyme
2 tablespoons chopped sun-dried tomatoes
1/2 cup double cream
2 tablespoons pasta water (reserved from cooking)
Handful of fresh spinach leaves
Fresh basil leaves, torn
Salt and black pepper to taste
Instructions:
Marinate the Prawns:
In a bowl, combine raw peeled prawns with paprika, thyme, white pepper, lemon zest, and salt. Allow them to marinate for at least 15-20 minutes.
Cook the Pasta:
Cook fettuccine pasta in a large pot of salted boiling water until al dente. Reserve about 3-4 tablespoons of pasta water before draining.
Pan-Fry Prawns:
Heat olive oil in a pan over medium heat. Pan-fry the marinated prawns until they are cooked through and have a nice colour. Remove prawns from the pan and set aside.
Prepare the Sauce:
In the same pan, add butter and sauté chopped red onion until translucent. Add chopped garlic and cook until fragrant. Stir in tomato puree, paprika, white pepper, thyme, and sun-dried tomatoes. Pour in double cream and reserved pasta water. Add The Charbell and let the sauce simmer for a few minutes.
Combine Prawns and Sauce:
Return the pan-fried prawns to the sauce. Add torn fresh basil leaves. Stir to combine, ensuring the prawns are well-coated.
Add Pasta:
Toss in the cooked fettuccine pasta and stir until the pasta is thoroughly coated with the sauce.
Season and Finish:
Season with salt and black pepper to taste. Finish by adding a handful of fresh spinach leaves. Stir until the spinach wilts slightly.
Serve:
Plate and enjoy your Charnel infused pasta dish! Top with grated parmesan if preferred.
