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  • kcsimos

mediterranean shrimp pasta

Prep: 15min | Cooking: 30min

Complexity: 2/5


(serves 4)

  • 500g pasta of choice (suggest spaghetti)

  • olive oil, salt, pepper

  • 1 onion, finely diced

  • 1 fennel, finely diced

  • 1 carrot, finely diced

  • 4 garlic cloves, minced

  • 1-2 jalapeño or chili slices, finely chopped

  • 1/2-1 tsp cayenne

  • 1/2 tsp smoked paprika

  • 1 tsp oregano

  • 2-3 tbsp tomato paste

  • 1/4 cup cognac

  • 1 cup white wine

  • 400g tomatoes, pureed

  • 1/4 cup chopped fresh parsley or coriander (ca. 30g)

  • 2 tbsp butter

  • 250g frozen parboiled prawns

  • Optional: 1 tbsp lemon juice


Heat some olive oil in a deep pan and sauté the onion, fennel and carrot, until soft, ca. 10min.

Add the garlic, jalapeño, cayenne, smoked paprika and oregano. Extinguish with the cognac.

Add the tomato paste and season with a little salt (ca. 1/2 tsp), and then add the wine. Simmer for 2-3min so the alcohol evaporates, then add the tomatoes, and simmer uncovered 15min.

Meanwhile cook the pasta for 3-4min less than packet instructions, and reserve 1 cup of the starchy water before draining.

Add the prawns, parsley and the 1 cup of pasta cooking liquid into the sauce, and once the sauce is simmering again, add the pasta. Toss to coat the pasta, then turn off the heat, and cover the pan with a lid, for 3-4min, allowing the pasta to finish cooking in the sauce.

Add the butter, and season to taste with salt and pepper. Add the lemon juice if using.

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