Prawn Pasta

Directions

1. 1

   Peel and devein the prawns. Wash them, pat dry and season with salt. Blitz the tomatoes into a sauce using a blender.

2. 2

   Heat a pan over a medium heat and chuck in all the prawn shells, carrot and celery. Stir-fry for 1 minute and then pour in 300ml of water. Reduce the heat a little and bubble away for 10 minutes. Drain off and reserve the stock.

3. 3

   Heat the oil and butter in a large pan over a medium heat. Add the cherry tomatoes and prawns and cook the prawns for 1-2 minutes a side or until coral pink and the tomatoes wilted. Remove with a slotted spoon and add the onion and a pinch of salt. Cook, stirring occasionally, for 5-6 minutes until a little golden.

4. 4

   Add the garlic and chilli and cook for 10 seconds until fragrant. Pour in the wine and cook for 3-4 minutes until the boozy smell has gone. Add the tomato sauce, tomato puree, prawn stock and a little more salt and pepper. Mix well. Bring to the boil and cook, stirring occasionally, for 18-20 minutes until lovely and thick.

5. 5

   Meanwhile, cook the linguine for 8-10 minutes or until al dente. Reserve a little cooking water and then drain well. Chuck the pasta straight into the tomato sauce. Mix together. Add 2-3 tbsp of the pasta water to help it go glossy. Transfer the prawns, cherry tomatoes, and parsley, a little more butter and toss together. Serve with lashings of grated Parm.