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Creamy Prawn and Charbell Pasta

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.




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