A quick and tasty meal, perfect with some grated parmesan served on top.
4-5 shallots, finely chopped
1 clove garlic, finely sliced
1 red chilli
Cherry tomatoes, good handful
Mixed salad leaves such as rocket and spinach, half a bag
250g cooked king prawns
175ml white wine
Salt and black pepper
Fry the shallots, chilli and garlic in a tablespoon of olive oil. Simmer for 2-3 minutes, add a sprinkle of salt to stop the shallots from browning. When soft, add the cherry tomatoes to the pan and simmer for 2-3 minutes. Meanwhile, put the tagliatelle into a pan of boiling water and cook for 8- 10 minutes. The cherry tomatoes should now be blistering so pour the wine in to the pan and stand back as it may spit and sizzle. Leave to simmer for 5 mins and then add the prawns along with the juice of 1 lemon. Stir the salad leaves through the sauce and leave until wilted. Season with salt and pepper. Tip the tagliatelle in the pan and stir until covered in the sauce.
Plate up and finish with a drizzle of extra virgin olive oil.
You can use raw prawns if you prefer just cook them for a couple more minutes until pink.
If you’d like a bit more spice, add a few chilli flakes to the sauce before you serve.