Chef Faisal Naser, the chef and restaurateur behind Lento, shares a recipe that reminds him of his days in university – where his cooking journey began.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPeel and devein the shrimp keeping the heads and shells for later use.
Mince the garlic and chop the red chilli.
Cook the spaghetti in 2 litres of boiling water and and 2 heaped tbsp of salt for 7-8 minutes. Do not drain.
Meanwhile, heat the olive oil in a large frying pan. Then sauté the prawn shells and heads with the minced garlic and chopped chili in a steel frying pan, then add the the tomatoes, and cook for 2-3 minutes.
Remove the prawn heads and shells with some of the tomato sauce and process it with a hand blender. Then pass it through a sieve back into the sauce in the frying pan and add the basil.
Sear the peeled prawns in a separate pan for a few seconds, then add it to the frying pan with pasta sauce for 2 minutes to finish cooking. Season well.
Now add the pasta to this pan using a kitchen tong. Grate some Parmigiano Reggiano over, add a splash of reserved pasta water and toss well. Serve with a garnish of chives.
