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.
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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.
