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Chili Prawn Pasta w Blistered Tomatoes, Capers & Lemon

4

Easy

Prep 15 min Cook 10 min

Chili Prawn Pasta w Blistered Tomatoes, Capers & Lemon… so fresh, easy and quick, and so delicious. The secret ingredient to the traditional flavours of this pasta sauce is the the addition of a good quality wine. Give yourself permission to celebrate every night with Australia’s best – Edenvale non-alcoholic wines. Low in calories and high in antioxidants so they are actually good for you. Their new Spanish Expedition Series features a premium range including a deliciously crisp and fruity Verdejo Sauvignon Blanc which I liberally splashed into this easy Chili Prawn & Tomato Pasta. If you are looking for a healthier alternative to your favourite glass of vino, try Edenvale Wines, the iconic wine flavour is still in the finished product so you can enjoy a wine experience anytime, anywhere without feeling the effects of alcohol.

Chili Prawn Pasta with Blistered tomatoes, capers and lemon Edenvale alcohol free wines

Ingredients

300g linguini or spaghetti

2 tbsp olive oil

1 tbsp butter

500g cherry tomatoes

4 anchovy fillets, chopped (optional)

Zest of 1 lemon

3 cloves garlic, sliced

2 long red chillies, seeds removed and sliced

¼ cup sun dried tomatoes, chopped finely

1 cup Edenvale Verdejo Sauvignon Blanc

400g raw prawn meat, tails and heads removed

1 tbsp capers in brine, drained

Handful of flat leaf parsley leaves

Handful of fresh basil

Salt and pepper

Recipe Steps

    1. Heat a large pot of salted to cook the pasta. Follow the instructions on the pasta pack for cooking, drain the pasta reserving at least 1 cup of the pasta water.
    2. Heat a large frypan over a moderate to high temperature and melt the butter with the olive oil.
    3. Add in the cherry tomatoes and cook them for 6-7 minutes until they start to colour and blister.
    4. Add the chopped anchovies, lemon zest, garlic slices and red chillies to the pan and cook for 1 minute, stir in the sundried tomatoes and the Edenvale Verdejo Sauvignon Blanc and simmer for 4-5 minutes until the wine has been reduced by ¼ and the sauce has started to thicken slightly.
    5. Add in the prawn meat and capers and stir, cook for a further 3- 4 minutes on a simmer adding in a few spoons of pasta water if the sauce starts to get too dry.
    6. You want the sauce to be able to cover all the pasta. Season the sauce with salt and pepper to taste and stir through the pasta.
    7. Before serving, toss through the fresh herbs.

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