Preparing the prawns:

Peel the prawns and set the peeled prawns aside, keeping them chilled.
Put the remaining shells in a saucepan, cover with water and reduce for 20 minutes. After 15 minutes, blend briefly and boil for another 5 minutes to extract maximum flavour for your stock.
Strain the mixture, reserve the liquid and reduce further. Divide the liquid into two portions: half a litre for the sauce and the remainder for cooking the pasta.

Making the sauce:

Fry the finely chopped garlic and onions in a wide, large pan with a little butter.
After a few minutes, add a few small ladlefuls of stock and reduce for 2 minutes.
Add the Heinz Frito and herb cream cheese and stir well. Add extra stock if necessary to reach the desired consistency.
Add the prawns and season with pepper, salt and a pinch of cayenne pepper.
Halve the cherry tomatoes and add to the pan.
Cooking the pasta:
Bring a pan of water to the boil and add the pasta. Cook the pasta in the remaining prawn stock until al dente.
Drain and add to the pan with the sauce.

Background

Pasta Spaghetti, capellini, tagliatelle … pick your favourite. Cheese I used a classic herb cream cheese in this recipe, but feel free to experiment with different types. Herb cream cheese usually gives a mild flavour, while blue cheese gives a more pronounced flavour. Tomato purée You can choose Heinz Frito or classic concentrated tomato purée. Both options work, but I prefer Heinz Frito because this sauce has a more pronounced flavour than classic concentrated tomato purée. Stock Peeling the prawns and making the stock can take quite a lot of time in this recipe. A quicker alternative is to use already peeled prawns and lobster paste in place of the stock. Finishing For an extra-festive touch, place a few unpeeled prawns on top of the dish.

Mediterranean prawns

Ingredients

Get cooking

Preparing the prawns:

Making the sauce:

Serving:

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