Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red capsicum, seeded and chopped
- 6 cloves garlic, grated
- A good pinch smoked or Spanish paprika
- 1 cup fish or vegetable stock
- 2 tablespoons dry sherry
- A squeeze of lemon juice
- Freshly ground salt and pepper
- 750gms green prawns, peeled and deveined
- 1-2 teaspoons cornflour
In a heavy-based frypan, heat the olive oil over a medium heat. Add the onion, capsicum and garlic to the pan, stir-frying until the capsicum is softened.
Add the paprika, stock, sherry, lemon juice and pepper and bring to a simmer. Reduce the heat to a medium-low and cover the pan. Continue to cook for a few minutes before adding the prawns. Cook for a further minute or two until the prawns become pink.
Dissolve the cornflour in a tiny amount of water and add to the sauce. Continue to cook while stirring, until the sauce thickens slightly. Season the sauce to taste with salt.
Add the cooked pasta to the sauce and toss to coat thoroughly. |
