Prawn Penne Pasta

 Prawn pasta is one of my absolute favourite dish. Besides I always love to add prawns in place of chicken to the pastas. They add so much more flavour to a simple recipe and completely alleviates the joy of eating. This simple prawn penne pasta recipe is incredibly simple and takes a mere 15 minutes to make, which also includes the prep time. I love to eat it, my son loves it and given certain circumstances my husband also likes it, so basically with time, this one has become a family favourite. This is such a simple recipe and at times fancy too with the cheese and the high quality extra virgin olive oil. And I am a sucker of such recipes which keeps me inside the kitchen for the bare minimum time but does not compromise with the taste. So if you are someone who likes a fuss free meal, which also is big on taste this recipe of penne prawn paste is sure for you.

Ingredients used :

Pasta : I have used penne as penne has a good structure to hold the sauce and is quite simple to eat. But feel free to replace it with any kind of shape you like.

Olive oil : I have used a good quality extra virgin olive oil for the recipe.

Butter : I have used unsalted butter.

Prawns : Medium size prawns are great for this recipe of Prawns penne pasta which has the advantage of being a bitesize portion.

Black pepper : I crush my black peppers in the kitchen just before using which preserves the fresh flavour.

Dry red chilli flakes : This is completely optional as not everyone likes their pasta on the spicier side.

Garlic : I mince my garlic as finely as possible which prevents the chance of biting into a big chunk of garlic in the middle of the meal.

Prawn Penne Pasta

Ingredients:

1. 4 tomatoes - blend into a smooth puree 
2. 6 cloves of garlic - finely minced
3. 2 servings of penne or any pasta of your choice
4. 2 tbsp butter
5. 1/4 cup of extra virgin olive oil
6. 250gm of prawns - de-shelled and de-veined
7. 1 tsp coarsely ground black pepper
8. 1 tsp dry chilli flakes (optional)
9. Grated parmiggiano reggiano to finish

Method:

1. In a pan on medium flame melt the butter with the olive oil.
2. Add the minced garlic and saute until flavourful.
3. Add the tomato puree to the pan and slowly cook until the oil starts to separate.
4. Add salt to it.
5. In a separate saucepan bring enough water to a rolling boil.
6. Add 1 tbsp salt and the penne to it.
7. Cook 1-2 minute less that what is suggested in the package instruction.
8. Meanwhile when the tomatoes are cooked add the clean prawns to it and cook covered.
9. When the penne is cooked add the penne along with 1/4 cup of pasta water to the tomato sauce.
10. Add some grated parmiggiano reggiano and cook until the sauce becomes thick and creamy and coats the pasta shells nicely.
11. Add black pepper and dry red chilli flakes.
12. Drizzle some more olive oil and parmiggiano reggiano on top and serve piping hot.