6 July 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Pinot Gris and Spicy Prawn Pasta
Pinot Gris and Spicy prawn pasta, yes, please.
This gorgeous winter warmer pairs perfectly with our brand new 2021 vintage Pinot Gris.
Serve this up with some crusty garlic bread and a night on the couch.
What you’ll need:
Spaghetti or other pasta of choice
1 1/2 tbsp olive oil
150 - 180 g of medium prawns/shrimp, peeled and deveined
2 anchovies, whole (or 1/2 tsp anchovy paste)
1 garlic clove, minced
1/4 cup white wine
1 tsp+ chilli flakes / red pepper flakes
1 cup of tomato passata
2 tsp finely grated parmesan
1/4 cup finely chopped fresh parsley
Bring a large pot of water to a boil. Add a big pinch of salt and the pasta.
Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from the pot into the sauce if you time it right).
Heat oil in a pan over high heat. Add prawns and cook for 30 seconds until the surface changes from translucent to opaque.
Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
Cook for 30 seconds until wine is mostly evaporated.
Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn the heat down to medium and cook the sauce for 1 minute, frequently stirring (don't cook for long; otherwise, will overcook prawns).
Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with a wooden spoon or tongs) until sauce re-thickens, and coats the pasta.
Adjust salt, pepper, and spiciness to taste. Serve immediately with more parsley.