• 3 tbsp olive oil
  • 3 tbsp butter
  • 4 garlic cloves, minced
  • 2 tbsp finely diced red capsicum
  • 2 tbsp tomato puree
  • 125ml dry white wine
  • 450g fresh spaghetti
  • 350g raw shelled prawns
  • 125ml cream
  • salt & pepper to season
  • 2 tbsp fresh flat leaf parsley, to garnish


  • Heat the olive oil and butter in a saucepan over a medium to low heat.
    Add garlic and capsicum. Fry for just a few seconds until the garlic is just
    starting to colour. Stir in the tomato puree and wine. Cook for 10 mins,
    stirring occasionally.
  • Add the prawns to the sauce and increase the heat slightly to a medium –
    high heat. Cook for 2 mins stirring until prawns turn an even pink. Reduce
    the heat and stir through the cream. Cook for 1 min, stirring constantly,
    until thickened. Season generously with salt & pepper.
  • Meanwhile, bring a large pot of water to the boil. Cook the fresh pasta in
    the boiling water for about 3 mins, or al dente, stirring occasionally. Drain
    the pasta and while still moist, add to the pan with the prawns.
  • Turn the heat off completely and toss the spaghetti through the sauce to
    mix and coat. Divide among serving plates and garnish with parsley.
    Serves 4.

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