Arrabbiata Prawns
Arrabbiata Prawns can be served with rice or they make a great topping for a jacket potato.
Serves 2
Per serving 292 calories, 0.7g fat
Prep 20 minutes
Cook 25 minutes
Ingredients
110g uncooked peeled prawns
55g (dry weight) basmati rice per person
1 vegetable stock cube
rapeseed oil spray
½ red onion, finely chopped
1 garlic clove, crushed
1 red pepper, de-seeded and finely diced
½ x 400g tin of chopped tomatoes
½ red chilli, de-seeded and finely chopped
4 – 6 fresh basil leaves
freshly ground black pepper
Method
- Prepare a pan of boiling water with a vegetable stock cube. Add the rice and cook according to the instructions on the packet.
- Rinse the prawns thoroughly under cold water.
- Preheat a non-stick frying pan sprayed with rapeseed oil and dry-fry the onion for 2 – 3 minutes until soft. Add the garlic and red pepper and cook for a further 2 – 3 minutes. Add the prawns and cook for 5 – 6 minutes.
- Add the tomatoes and chilli, bringing the sauce to a gentle simmer. The prawns should be firm and cooked through.
- Season with freshly ground black pepper to taste. Add the torn basil leaves and serve with the boiled rice.