Recipe

Roasted Red Pepper Linguine With Prawns Recipe

Add Step-by-Step Photos	Katerina / All my dishes 2 years, 9 months ago This is something I whipped up to solve my craving for a light seafood pasta. It was lightly inspired by a Rachael Ray roasted red pepper recipe. It was so good, I actually ate both servings - though I certainly don't recommend. Prep:20m Cook:10m Servings:2	Katerina
	spicy italian pasta seafood prawns quick

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Ingredients

1T olive oil

1 clove garlic, finely diced

1/2 small onion, diced

2 red peppers, roasted and diced

1/3C white wine

1 large can of whole tomatoes, drained, de-seeded and diced

2t fresh parsley, finely chopped

1 thai chilli, crushed or 1t of red pepper flakes

a dozen prawns

salt and pepper

linguine

Directions

Put a large pot of salted water on high to boil for the pasta.

Prep the ingredients. If you are using jarred red peppers give them a rinse and drain and then dice them. Alternatively you can roast the peppers under a broiler until black, seal in a plastic bag until cool enough to touch, and then peel them and dice them. Over the sink de-seed each tomato by sticking your thumb in and scraping out the seeds - wear an apron - then dice them. Chop the onions, garlic and parsley and if you are using thai chilli's crush them in a mortar and pestle.

In a large skillet over medium-low heat swirl the olive oil in the pan and add the onions and garlic. Stir regularly until the onions are soft (about 3 minutes) to make sure the garlic doesn't burn. Add the roasted peppers and turn the heat up to medium. Continue stirring for a few minutes until the peppers are soft. Add the wine.

Put your linguine in to cook and set the timer for 90 seconds under what the package suggests.

Continue cooking pepper mixture until the wine has almost all cooked off - about 3 minutes. Add the tomatoes and parsley until heated through and then the prawns. Cover the skillet and cook stirring every minute or two until the prawns are pink - about 3 minutes. Turn the heat down to low until the pasta is ready.

When the timer goes off test the pasta for doneness (it should have a light bite) drain and add to the skillet. Toss and serve garnished with parsley.

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