Prawn arrabbiata

Summary

Prawn arrabbiata, a spicy Italian dish with plump prawns is about to rock your taste buds. A marriage of fiery chili and succulent prawns, this dish is both a delight to cook and devour. Whether you’re a seasoned chef or a newbie in the kitchen, this guide is your ticket to culinary nirvana. Let’s dive into the world of Prawn arrabbiata.

Ingredients for Prawn arrabbiata

• Prawns: 1 lb (450g)
• Olive oil: 2 tbsp (30ml)
• Garlic cloves, minced: 3
• Red chili flakes: 1 tsp (5g)
• Canned diced tomatoes: 14 oz (400g)
• Tomato paste: 1 tbsp (15g)
• Fresh parsley, chopped: 1/4 cup (15g)
• Spaghetti: 8 oz (225g)
• Salt: to taste
• Black pepper: to taste
• Fresh basil leaves (for garnish)

Time Estimates

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Serves 2

Nutritional Facts Per Serving of Prawn arrabbiata

• Calories: 520
• Protein: 25g
• Carbohydrates: 58g
• Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 150mg
• Sodium: 450mg
• Potassium: 500mg
• Fiber: 4g
• Sugar: 7g
• Vitamin A: 1000IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 3mg

Instructions for Prawn arrabbiata

1. Start by boiling a pot of water, add a pinch of salt, and cook the spaghetti as per package instructions until al dente.
2. In a separate pan, heat up the olive oil over medium heat.
3. Add the minced garlic and sauté until it’s fragrant, usually about 1 minute.
4. Sprinkle in those fiery red chili flakes. Give it a good stir for about 30 seconds to release their heat.
5. It’s time for the prawns. Toss them into the pan and sauté until they start to turn pink.
6. Pour in the diced tomatoes and tomato paste. Stir to combine.
7. Season the sauce with salt and black pepper to taste. Let it simmer for about 10 minutes.
8. Once your spaghetti is done, drain it and add it to the pan with the Prawn arrabbiata sauce.
9. Mix well, ensuring the pasta is coated with the sauce.
10. Garnish with fresh parsley and basil leaves. Stir and serve hot.

Tips

1. For an extra kick, you can add more red chili flakes.
2. Always use fresh prawns; they have better flavor and texture.
3. Don’t overcook the prawns; they can become rubbery.
4. Using fresh tomatoes? Remember to blanch and peel them first.
5. If the sauce is too thick, you can add a splash of water or pasta water to adjust.

Serving Suggestions

• Serve the Prawn arrabbiata hot, preferably straight from the pan.
• Pair it with a fresh green salad to balance the heat.
• Crusty bread can be an excellent side to soak up any leftover sauce.
• A chilled glass of sparkling water with a lemon wedge complements the spiciness beautifully.

Prawn arrabbiata is more than just a dish; it’s an experience. The kick from the chili, the richness of tomatoes, and the tenderness of prawns create a symphony of flavors. Remember, it’s all about balance. The right amount of heat, the perfect seasoning, and your commitment to creating the dish will make your Prawn arrabbiata stand out. Thanks for choosing AH7 for your culinary adventures. Enjoy your meal!

Prawn arrabbiata

Ah, Prawn arrabbiata! This spicy Italian dish with plump prawns is about to rock your taste buds. A marriage of fiery chili and succulent prawns, this dish is both a delight to cook and devour. Whether you’re a seasoned chef or a newbie in the kitchen, this guide is your ticket to culinary nirvana. Let’s dive into the world of Prawn arrabbiata.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

Prawn arrabbiata

Amount per Serving

Calories

520

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

3

g

19

%

Cholesterol

 

150

mg

50

%

Sodium

 

450

mg

20

%

Potassium

 

500

mg

14

%

Carbohydrates

 

58

g

19

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

25

g

50

%

Vitamin A

 

1000

IU

20

%

Vitamin C

 

20

mg

24

%

Calcium

 

100

mg

10

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Prawns: 1 lb 450g
• Olive oil: 2 tbsp 30ml
• Garlic cloves minced: 3
• Red chili flakes: 1 tsp 5g
• Canned diced tomatoes: 14 oz 400g
• Tomato paste: 1 tbsp 15g
• Fresh parsley chopped: 1/4 cup (15g)
• Spaghetti: 8 oz 225g
• Salt: to taste
• Black pepper: to taste
• Fresh basil leaves for garnish

Instructions

• Start by boiling a pot of water, add a pinch of salt, and cook the spaghetti as per package instructions until al dente.
• In a separate pan, heat up the olive oil over medium heat.
• Add the minced garlic and sauté until it’s fragrant, usually about 1 minute.
• Sprinkle in those fiery red chili flakes. Give it a good stir for about 30 seconds to release their heat.
• It’s time for the prawns. Toss them into the pan and sauté until they start to turn pink.
• Pour in the diced tomatoes and tomato paste. Stir to combine.
• Season the sauce with salt and black pepper to taste. Let it simmer for about 10 minutes.
• Once your spaghetti is done, drain it and add it to the pan with the Prawn arrabbiata sauce.
• Mix well, ensuring the pasta is coated with the sauce.
• Garnish with fresh parsley and basil leaves. Stir and serve hot.

Notes

Tips

1. For an extra kick, you can add more red chili flakes.

2. Always use fresh prawns; they have better flavor and texture.

3. Don’t overcook the prawns; they can become rubbery.

4. Using fresh tomatoes? Remember to blanch and peel them first.

5. If the sauce is too thick, you can add a splash of water or pasta water to adjust.

Serving Suggestions

Serve the Prawn arrabbiata hot, preferably straight from the pan.

Pair it with a fresh green salad to balance the heat.

Crusty bread can be an excellent side to soak up any leftover sauce.

A chilled glass of sparkling water with a lemon wedge complements the spiciness beautifully.