Mafaldine Prawn Pasta
Mafaldine Prawn Pasta
Ingredients
- 350 g mafaldine
- 700 g tiger prawns
- 3 garlic
- 1 small chilli
- 250 g baby Roma tomatoes
- 1 shallot
- 10 g chives
- 1/2 handful basil
- 1 pinch chilli flakes
- 1 handful parsley, chopped
- 20 g butter
- 2 tablespoons olive oil, as needed
- 1 pinch salt
- 2 ladles brodo
- 1 teaspoon lemon zest, optional
Instructions
- 1
Peel and devein the tiger prawns. Place the peeled prawns into a bowl. Drizzle with olive oil. Finely chop 1 clove of garlic and 1 small chilli, then add them to the prawns. Mix well. Set aside the prawn heads and shells for making brodo (if using homemade).
⏱️ 10 min
- 2
Finely chop the remaining 2 cloves of garlic, the shallot, and the chives. Chop the baby Roma tomatoes into small pieces. Roughly chop the basil and parsley.
⏱️ 5 min
- 3
Add olive oil to a large pan over low heat. Add the finely chopped garlic and shallot. Add the finely chopped chives. Fry for 5 minutes, stirring occasionally, until softened. Add a pinch of salt. Add the chopped baby Roma tomatoes to the pan. Stir to combine. Cover the pan and reduce for about 10 minutes, until the tomatoes break down.
⏱️ 15 min
- 4
While the tomatoes are reducing, cook the mafaldine pasta according to package instructions in a separate pot of salted boiling water.
⏱️ 10 min•🌡️ 100
- 5
Once the tomatoes have reduced, turn up the heat to medium-high. Add the prepared prawns to the pan. Fry for about 3 minutes, stirring occasionally, until the prawns are just cooked through and turn pink.
⏱️ 3 min
- 6
Add around 2 ladles of brodo to the pan. Add the chopped parsley, basil, a pinch of chilli flakes, and the butter. Stir to combine and melt the butter into the sauce.
⏱️ 2 min
- 7
Once the pasta is al dente, drain it and add it directly to the pan with the prawn and tomato sauce. Keep tossing through on medium heat until the pasta absorbs the brodo and a nice silky texture is created.
⏱️ 5 min
- 8
Turn off the heat. Cover the pan and let it sit for 15 minutes to allow the flavors to meld and the pasta to fully absorb the sauce.
⏱️ 15 min
- 9
Optionally, grate some lemon zest over the finished pasta before serving to freshen up the dish. Serve immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mafaldine Prawn Pasta
- 350 g mafaldine
- 700 g tiger prawns
- 3 garlic
- 1 small chilli
- 250 g baby Roma tomatoes
- 1 shallot
- 10 g chives
- 1/2 handful basil
- 1 pinch chilli flakes
- 1 handful parsley, chopped
- 20 g butter
- 2 tablespoons olive oil, as needed
- 1 pinch salt
- 2 ladles brodo
- 1 teaspoon lemon zest, optional
Instructions
- 1
Peel and devein the tiger prawns. Place the peeled prawns into a bowl. Drizzle with olive oil. Finely chop 1 clove of garlic and 1 small chilli, then add them to the prawns. Mix well. Set aside the prawn heads and shells for making brodo (if using homemade).
⏱️ 10 min - 2
Finely chop the remaining 2 cloves of garlic, the shallot, and the chives. Chop the baby Roma tomatoes into small pieces. Roughly chop the basil and parsley.
⏱️ 5 min - 3
Add olive oil to a large pan over low heat. Add the finely chopped garlic and shallot. Add the finely chopped chives. Fry for 5 minutes, stirring occasionally, until softened. Add a pinch of salt. Add the chopped baby Roma tomatoes to the pan. Stir to combine. Cover the pan and reduce for about 10 minutes, until the tomatoes break down.
⏱️ 15 min - 4
While the tomatoes are reducing, cook the mafaldine pasta according to package instructions in a separate pot of salted boiling water.
⏱️ 10 min•🌡️ 100 - 5
Once the tomatoes have reduced, turn up the heat to medium-high. Add the prepared prawns to the pan. Fry for about 3 minutes, stirring occasionally, until the prawns are just cooked through and turn pink.
⏱️ 3 min - 6
Add around 2 ladles of brodo to the pan. Add the chopped parsley, basil, a pinch of chilli flakes, and the butter. Stir to combine and melt the butter into the sauce.
⏱️ 2 min - 7
Once the pasta is al dente, drain it and add it directly to the pan with the prawn and tomato sauce. Keep tossing through on medium heat until the pasta absorbs the brodo and a nice silky texture is created.
⏱️ 5 min - 8
Turn off the heat. Cover the pan and let it sit for 15 minutes to allow the flavors to meld and the pasta to fully absorb the sauce.
⏱️ 15 min - 9
Optionally, grate some lemon zest over the finished pasta before serving to freshen up the dish. Serve immediately and enjoy.
⏱️ 1 min