Rosé Prawn Spaghetti with Fried Garlic
Wanting to make some quick pasta doesn’t mean it should be a boring dish. The prawns and rosé combination here is exquisite, and it’s a speedy way to make a delicious sauce without too much hassle.
Method
Based on 4 servings, adjust as needed.
Step 1
👋 Defrost the prawns in cold water or in the fridge overnight before cooking this recipe.
Step 2
Fry the garlic with the oil in a frying pan (skillet) over a medium heat for a couple of minutes until golden. Remove from the pan and set aside.
Step 3
Cook the spaghetti in boiling salted water according to the directions on the packet.
Step 4
In the same frying pan, over a medium heat, add the prawns and cook for a couple of minutes. Pour in the rosé wine and deglaze the pan by scraping anything on the bottom of the pan into the sauce. Let it simmer for a few minutes until the liquid has nearly disappeared. Add a couple of tablespoons of pasta water, then add the tomato paste and crème fraîche and cook for 2 minutes. Turn the heat down.
Step 5
When the spaghetti is al dente, drain well, then add it to the pan with the sauce and mix to make sure the pasta soaks up the sauce. Serve into some pasta bowls, grate some Grana Padano on top and sprinkle with the fried garlic.
- Ingredients
- Based on 4 servings
-
2tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
185g Dried Spaghetti 1x Sainsbury's Spaghetti Pasta 500g -
180g King Prawns, fresh or from frozen, defrosted 1x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g -
50ml Rosé Wine 1x Barefoot White Zinfandel Rosé Wine 18.7cl -
2tsp Tomato Paste 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
2tbsp Crème Fraîche 1x Sainsbury's British Crème Fraîche 300ml -
30g Freshly Grated Grana Padano 1x Sainsbury's Grana Padano Cheese 200g -
4 Garlic Cloves, thinly sliced 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g