Garlic is a wonderful thing. Not only does it taste good, but it is also a natural antibiotic. Throughout my childhood whenever I would feel like I was getting sick my mom would always make me eat tons of garlic. Some people may be skeptical, but I have to admit, I spent very little time at the doctors office when I was a kid. Now as an adult, I cook with garlic on a regular basis and aside from a mild cold every once in awhile, Ryan and I don’t get sick that often. In light of recent headlines I figured it was time to give our immune systems a little boost so I decided to make this prawn pasta that is loaded with garlic. In addition to the garlic, there are flavors of shallots, basil, crushed red pepper, white wine, and tomatoes. What’s not to love?
Once again you may notice that there is quite a bit of spice in this recipe. With that said, if I was making this for my friend who doesn’t like spice at all, I wouldn’t have omitted the crushed red peppers completely because they do add a nice flavor. Instead, I would’ve used about 1/8 teaspoon.
Serves 6
You will need:
- 2 tablespoons olive oil
- 1 shallot, minced
- 5-6 garlic cloves, minced
- 1/4 teaspoon dried basil
- 1 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- pinch of granulated sugar
- kosher salt to taste
- 1 pound (51-60 count) prawns, peeled and deviened
- 1 pound dried linguine
- Start heating your pasta water.
- In a large skillet heat olive oil over medium heat. Cook shallots and garlic 3-5 minutes or until slightly softened.
- Stir in basil and crushed red pepper. Cook 1 minute.
- Stir in white wine to deglaze the pan. Cook 5 minutes. Stirring occasionally.
- Add crushed tomatoes, pinch of sugar, and kosher salt to taste. Bring to a boil, reduce to low and let simmer while you cook your pasta.
- Once your pasta water starts to boil. Cook according to package directions. Remove, strain.
Situs : http://www.lifesambrosia.com/2009/05/spicy-prawn-and-tomato-pasta-recipe.html
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