Saturday Supper - Creamy tomato, courgette and prawn pasta

It's a few weeks since I posted a recipe here - this is a fast and fresh tasting supper dish.

Creamy tomato, courgette and prawn pasta

Serves 4 (but see my notes below)

1 tbsp olive oil
2 fat garlic cloves, thinly sliced
2 large or 400g baby courgettes, sliced
400g orecchiette pasta, or any other small pasta shape
2 x 400g cans cherry tomatoes
good pinch of sugar
200g raw prawns, peeled
100g half-fat crème fraîche
small pack basil, leaves only, torn

Heat the oil in a large pan, add the garlic and sizzle for a few minutes, then add the courgettes and cook for a few minutess more until they start to soften. Cook the pasta following pack instructions.

Add the tomatoes, sugar and seasoning to the pan, stir and simmer, uncovered, for about 10 mins while the pasta cooks.

Add the prawns to the sauce and bubble until they just turn pink. Drain the pasta and add to the sauce with the crème fraîche. Simmer for another 1-2 mins, then add the basil and serve.

 

Things I do: OK, so (IMHO) I think the balance of ingredients here isn't quite right - prawns versus everything else, you'd really be searching for a prawn if you used the quantity suggested. So I almost doubled the amount of prawns (I used 360g, same amount as I would for a stir fry) and kept all the other recipe quantities the same.

 

We struggled to finish the dish - not surprising as it certainly would feed three and perhaps four at a push. Next time I think I'll try still using 360g prawns and perhaps half the rest of the ingredients :) But, it really is yummy and very easy to make too.

Enjoy!

Di

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