Busy again eating a pasta dish in my little kitchen, again testing a recipe, which I have found in the weekly magazine Femina, issue 15/2015.
I really like the use of tiger prawns and the use of baby salad leaves as topping on the paste dish. However, the amount of added white wine is too high, as the sauce is too acidic in taste. The seasoning with garlic and chili is fine, but otherwise I am not happy about the taste and consistency of the pasta sauce. So I will not repeat this dish another time in my kitchen.
Spaghetti with tiger scrimps, chili and sun-dried tomatoes: - 4 servings
- 500 g spaghetti
- 2 cloves of garlic - finely chopped
- 1 chili - de-seeded and finely chopped
- 3 tablespoon of olive oil
- 500 g tiger scrimps without shell
- 6 sun-dried tomatoes
- 1 organic lemon - zest and juice
- 300 g fresh salad baby leaves of any type
- salt and pepper for seasoning
- Cook the spaghetti according to it´s cooking instruction.
- Heat up the oil in a frying pan. Add garlic and chili into the hot oil.
- When the garlic has got some colour, when add the tiger prawns. Let the tiger prawns fry for a few minutes.
- Blend the sun-dried tomatoes in a homogeneous mass using a hand blender.
- Add the tomato mass, white wine, lemon zest and juice to the tiger prawns, and let the sauce cook for 2-3 minutes.
- Season the sauce with salt and pepper.
- Mix the pasta sauce together with the drained spaghetti.
- Top of the dish with baby salad leaves.