Prawn and Spinach Arrabbiata
***CAUTION: SPICY***
This recipe has the 3 Ps I love in food !
1. Pasta
2. Prawn
3. Pepper
What more could you want in a dish ? and then considering the fact that it takes literally no time (well not no time).
I was looking for something quick to whip up because someone was getting hungry and moody so this was perfect and zero stress.
Yield: 4 servings
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients:
Tiger Prawns 500g
Penne Pasta 1 pack
Baby Spinach 100g
8 large Tomatoes
6 scotch bonnets
1 large white onion
2 garlic cloves
4 tbsp vegetable oil
Italian seasoning 2 tsp
Chili Powder (to taste)
Salt (to taste)
Grocery Shopping:
Tiger Prawns : Le Pointe Supermarket, VI
Prep:
Blend (not too fine) tomatoes, 4 bonnets, onion and garlic together and set aside.
Finely dice remaining 4 bonnets (with seeds for extra pepper) and set aside.
Chop baby spinach and set aside.
De-shell, clean and cut prawns into 1 inch chunks, very lightly salt, toss and set aside.
Instructions:
1. Boil pasta according to packet instructions, drain and set aside.
2. On a large skillet, heat 2 tbsp of vegetable oil and add prawns to fry. Fry prawns for 3-4 minutes tossing to make sure they are cooked on all sides and all the way through.
3. Once prawns are ready, pour the blended ingredients into the skillet, stir and reduce the heat to low then allow to simmer for about 12-15 mins.
4. Add Italian seasoning, chili powder and salt, stir then add the cooked drained pasta. Stir well to make sure the pasta is well incorporated into the sauce.
done. Add spinach and stir well, on low heat continue cooking the pasta until the spinach has wilted (about 3 mins).
Your Prawn and Spinach Arribbata is ready !
Serve whilst hot and enjoy !
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