Spaghetti al nero di sepia with prawns, tomato and basil
Try this colourful and flavourful black spaghetti recipe. And the best thing is that it’s ready in just 30 minutes!
Ingredients
-
500g Spaghetti Chitarra Nero Seppia
-
400g prawns
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4 garlic cloves, chopped
-
2 lemons and juice
-
Fresh basil
Preparation Method
- Defrost the shrimp, peel, and remove the head and gut. Keep the tail for a better presentation.
- In a large frying pan, pour a little olive oil. Add the chopped garlic cloves. Cook until lightly browned and fragrant.
- Add the tomato purée and stir.
- Add the cherry tomatoes – previously washed and cut in half – and stir.
- Add the prawns, season with salt and cayenne pepper, and cook, stirring occasionally, for 3 to 5 minutes or until you notice everything is cooked.
- Cook the black spaghetti squash as directed on the package in water seasoned with salt. Reserve ½ cup of the pasta cooking water. Then drain.
- Add the cooked pasta, the lemon zest, lemon juice, and the reserved cooking water to the previous preparation to cook in the pan with the shrimp and tomatoes. Cook, stirring constantly until the pasta is coated with the sauce.
- Adjust seasoning and finish with the chopped fresh basil.
- It is ready to serve!
