Chilli Prawn Pasta
Ready in a flash, this pasta with a kick is the perfect mid-week meal solution.
1 tablespoon olive oil
120 grams pancetta or streaky bacon, chopped
5 mini sweet capsicums, sliced
24 raw prawn cutlets
2 red chillies, sliced
4 cloves garlic, crushed
2 x 400-gram tins of cherry tomatoes
2 tablespoons tomato paste
420 grams dried linguine or spaghetti
Heat the olive oil in a large frying pan and add the pancetta. Cook for 3-4 minutes, until starting to go crispy, then add the capsicums. Cook, stirring, for 1 minute, then add the prawns, chillies and garlic. Cook for 3-4 minutes, turning the prawns once. Add the cherry tomatoes and their juice and the tomato paste and stir to combine. Cook together for 5 minutes.
While the sauce is cooking, cook the pasta according to the packet instructions and drain, reserving 2 tablespoons of the cooking water.
Add the drained pasta and cooking water to the prawn mixture and stir to combine. Divide among serving bowls. SERVES 4
Baked Prawns with Lemon and Feta (gf)
This is the perfect dish to serve with lots of crusty bread for mopping up all the lovely garlicky, lemony juices.
10 large raw, peeled prawns, tail on
2 medium vine tomatoes, roughly chopped
zest and juice 1 lemon
¼ cup olive oil
2 cloves garlic, crushed
pinch chilli flakes
1 teaspoon dried oregano, preferably Sicilian
sea salt and ground pepper
125 grams firm feta cheese, broken into large pieces
TO SERVE
1 tablespoon chopped parsley
Preheat the oven to 200°C fan bake.
Toss the prawns with all the ingredients except the feta. Tip into a medium, shallow, ovenproof baking dish. Break the feta into large pieces and nestle into the dish. Spoon over some of the juices and a grind of pepper.
Bake for 15 minutes, until the prawns are just cooked. Scatter over the parsley. SERVES 2
Baked Spanish Rice with Chicken and Chorizo (gf)
Who doesn’t like a tray bake? It’s a classic that will have the whole family going back for seconds.
2 tablespoons olive oil6 small chicken thighs, skin on, bone in4 chicken drumsticks1 onion, diced3 cloves garlic, crushed2 teaspoons smoked paprika1 tablespoon finely chopped rosemarysea salt and ground pepper200 grams gluten-free chorizo, sliced into 1cm pieces1 cup calasparra or arborio (risotto) rice3½ cups chicken stock400-gram tin whole cherry tomatoes2 tablespoons finely chopped fresh parsley, to serve
