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).
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I was looking for something quick to whip up because someone was getting hungry and moody so this was perfect and zero stress.
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Yield: 4 servings
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
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Ingredients:
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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)
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Grocery Shopping:
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Tiger Prawns : Le Pointe Supermarket, VI
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Prep:
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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.
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Instructions:
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1. Boil pasta according to packet instructions, drain and set aside.
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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.
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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.
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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.
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done. Add spinach and stir well, on low heat continue cooking the pasta until the spinach has wilted (about 3 mins).
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Your Prawn and Spinach Arribbata is ready !
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Serve whilst hot and enjoy !
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