Prawn Sambuca Pasta

So, I think some of you may have had pasta with prawns and vodka or at least seen it on a menu, but how many of you have tried pasta with prawns and sambuca???  Everyone for whom I have cooked this dish absolutely loves it!  It’s quick and easy to make…  Give it a whirl!

What You Need

Raw King Prawns – peeled

Onion – finely sliced

Tomato Frito/Passata (this is on the shelves in all good supermarkets)

Cooking Cream

Sambuca

Basil

Pasta

Olive Oil

Frying pan

Matches/Lighter

How You Do It

It’s a pasta dish, so the same rules apply as stated in my Creamy Sherry, Liver, Bacon & Mushroom Pasta recipe:  Think about your pasta!  Have you got fresh or dried?  How long will it take to cook?  The sauce will take about 10/15 minutes to make if all your ingredients are prepared, so get your pasta on the go at a suitable time.

Put some olive oil in your frying pan and get it on a moderate heat and sauté the onion.  You want them soft and NOT crispy and golden!

Once that has been achieved, throw in the raw prawns and a good splash of sambuca then set fire to it all!  Yes!  You read that right!  BEING VERY CAREFUL, use the matches or lighter and put a flame to the frying pan so as to burn off the alcohol in the sambuca and flambé the prawns.  Toss and stir the contents around whilst it’s on fire, but please be careful!

Once the fire is out, stir in the tomato frito/passata and let it bubble gently and warm through.  You don’t want lots of sloppy sauce, so don’t add loads of tomato frito/passata.

After a couple of minutes, add the cream and basil and take the pan off the heat.  You only need enough cream to change the colour of the sauce from red to orange.

Drain the pasta once cooked, pour over the sauce, and stir until all the pasta is coated with sauce.  Delizioso!

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