Ingredients
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2 tablespoons Olive Oil
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1/4 of a bulb Fennel
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4 cloves Garlic
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1-4 Red Chili
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1 shot Tequila
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5 big juicy ones per person Prawns
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2 big tablespoons Creme Fraiche
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200g Pasta
Directions
Heat a splash of olive oil in a pan. Add 1/4 of a fennel bulb that has been sliced to about the same thickness as the pasta you are using. This ingredient is not crucial so just leave it out if you don’t have any. However, the slight aniseed taste it gives to the dish works well with the tequila. Soften the fennel on medium heat for about 4 mins. Then add 4 cloves of chopped garlic 1-4 hot red chilies (depending on your tolerance for spice). Stir for a couple of mins and then add a generous shot of tequila. Boil off the alcohol for a minute and then stir in your prawns.
At this point, you can stay healthy and just add some fish or vegetable stock to bulk out the sauce. For a richer dish add two generous dollops of creme fraiche. Gently simmer. If the prawns are already cooked you only need to simmer for a minute or so to heat them through. If you use raw prawns cook them for 5 mins turning them halfway through. Taste the sauce and add chili, pepper or salt. You can add parmesan instead of salt which gives a richer flavour and you can also add chopped fresh basil for an aniseed flavour boost. Remember that the sauce should taste quite over flavored at this point as it will be spread quite thinly over your pasta. Stir over your pasta and serve.
Pasta
You can use whatever pasta you like however I prefer tagliatelle, spaghetti or linguine with this dish. If you are using dry pasta you should use 75-115g per person and it will need around 10 minutes to boil. If you use fresh pasta you need 115-150g per person and it will only take a couple of minutes to cook. Drain your pasta quickly and mix the sauce on it whilst it is still piping hot. For pasta, it is also a really good idea to heat your plates (50C in an oven) as this helps keep the dish from cooling too quickly once served.
Inspiration
Who hasn’t had a yummy prawn chili pasta dish at numerous restaurants? Our family are all addicts of the garlic/chili/prawn combo so this recipe is a mixture of lots of great dishes I have had in people’s homes and restaurants.
Nutritional Information
This can be quite a healthy dish if you don’t use creme fraiche. Prawns are relatively high in saturated fat but you do not need many so overall it is a light and carb-rich dish. You can easily reduce the calories and up the fiber and nutrients by using less pasta and adding a green vegetable like broccoli, asparagus or courgette. I would choose just one vegetable otherwise the vegetables will overwhelm the other flavors. I normally go with asparagus when it is in season. Avocado slices on the top at the end also work well.
