Prawn bucatini with sundried tomatoes and cream

This is a perfect recipe for those nights when you get home and wnat something quick and easy but still delicious. Bucatinin is a long pasta, thicker than spaghetti with a slightly roughened texture that helps sauces to cling to it. It has a nutty aroma and slightly chewier texture that soaks up the flavour of a sauce. Bucatini’s name comes from the Italian word buco, meaning hole.

Serve it with some freshly grated parmesan and a light green salad for a fabulous but quick mid week supper

Serves: 3

6 sun dried tomato pieces (from a jar in olive oil)
1 tblsp of oli from the tomato jar
1 clove garlic (crushed)
lrge handful of chopped flat leaf parsely (leaves and stalks)
250 ml vegetable stock
1 small glass white wine
a pinch of chilli powder (or a little more if yu want it hotter)
Half a tsp of smokd paprika
200 ml single cream
1 lemon (zest and juice)
150g large peeled raw prawns
225g bucatini

Heat the oli olive in a small frying pan and while it is heating blitz the sun dried tomaotes in a mini blender until you have a chunky paste.

When the oil is hot add the garlic and the parsely stems and sweat gently until the garlic is softened. Turn the heat up to medium and cook the prawns until they are pink and cooked through, this will only take a minute or so – don’t over cook them or they will go rubbery. Remove to a clean plate. Add the smoked paprika and chilli powder to the sauce, along with the wine. Allow the wine to evaporate almost completley, then add the cream, lemon zest, half the lemon juice and half of the parsley. Taste and adjust the seasoning, if it seems too thick add some stock to loosen it and allow it to bubble gently on a low heat, adding more stock from time to if gets too thick, while you cook the pasta.

Heat a large pan of water and salt and then cook the pasta according to the instructions on the packet.

Once the pasta is cooked, drain well, but retain some of the water in case you need it to loosen the sauce. Review the sauce to see if it needs more stock, it should have the consistency of double cream. Once you are happy with the sauce add the prawns back to the pan and heat rhough for a minute or two. Add the pasta to the frying pan and toss to coat with the sauce. Add the rest of the parsley and some more lemon juice if needed, finish with a good grating of black pepper and serve in warmed bowls, along with some grated parmesan if you like


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