PRAWN & CHILLI BUCATINI RECIPEUpdated 3 years ago
Our friends at Nonna Tonda have shared a delicious pasta recipe to pair with your favourite NIO Cocktail for World Pasta Day, 25th October. Our recommended cocktail pairings for this seafood dish are Gimlet, Margarita, and Negroni.
INGREDIENTS
serves 2
500g Bucatini pasta
600g Datterino or good quality cherry tomato – Quartered
700g raw shell-on prawns
3 tbsp’s olive oil
120ml White wine
2 garlic cloves – finely sliced
A small handful of fresh parsley – finely chopped
500g Bucatini pasta
600g Datterino or good quality cherry tomato – Quartered
700g raw shell-on prawns
3 tbsp’s olive oil
120ml White wine
2 garlic cloves – finely sliced
A small handful of fresh parsley – finely chopped
METHOD
1. Peel and devein the prawns reserving ½ the heads.
2. Heat olive oil in a large frying pan, add the reserved heads and garlic then fry till lightly coloured.
3. Deglaze the pan with white wine then add the prepped tomatoes, cook for around 5 min till the tomatoes have softened and created a sauce.
4. Remove cooked prawn heads from the sauce and discard.
5. Add chopped parsley and raw prawns and cook for 1 minute or until prawns are cooked through, season to taste and set aside.
6. Cook pasta in plenty of salted water. Drain, reserving 1/2 cup of pasta water. Return to pan with prawn sauce and toss well, adding pasta water to loosen the sauce.
7. Divide between plates.
If you decide to make it, we would love to see your creation and hear what you think about the pairing and you can share it with us at @niococktailsuk.