Valli Little’s spaghetti & prawn parcels make a perfect main for an Italian inspired feast.
Ingredients
- 400g spaghetti
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 long red chilli, seeds removed, finely chopped
- 500g green prawns, peeled (tails intact), deveined
- 1 cup tomato pasta sauce
- 2/3 cup dry white wine
- Basil leaves, to serve
Method
- Step 1Preheat the oven to 200°C. Cook the spaghetti in a large pan of salted boiling water for 7 minutes (you want it slightly undercooked). Drain. Place in a bowl and toss with 2 tablespoons oil.
- Step 2Heat the remaining 2 tablespoons of oil in a large frypan over medium-low heat. Add the garlic and chilli and cook, stirring, for 1-2 minutes. Add the prawns and cook for 1 minute until they just change colour but are still slightly translucent in the centre. Add the pasta sauce and spaghetti and toss gently.
- Step 3To make the parcels, cut four 35cm x 35cm pieces each of foil and baking paper.
- Step 4Place 1 piece of foil on a work surface and lay 1 piece of baking paper over. Place one quarter of the pasta and prawns on the paper. Drizzle each with 2 tablespoons wine and season with salt and pepper. Fold the edges to enclose the pasta, then fold the foil edges, folding upwards to ensure the juices do not escape. Repeat. Place on a baking tray and bake for 6 minutes until the pasta is completely cooked through. Serve in the parcels, garnished with basil leaves.
- Low sugar
Nutrition
2728 kj
Energy
22g
Fat Total
4g
Saturated Fat
5g
Fibre
30g
Protein
127mg
Cholesterol
558.34mg
Sodium
4g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little, Food director – delicious.
- Image credit: Michelle Noerianto & Kim Coverdale
- Publication: Taste.com.au
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