Mexican Tomato Spaghetti and Prawns
Servings 4
Prep time
15 minsCook time
20 minsTotal time
35 minsMexican magic using the humble tomato, shallots and sweetcorn.
Ingredients
Method
- In a medium bowl, add prawns and Mexican seasoning. Stir to combine then set aside.
- Bring a large pot of lightly salted water to the boil and cook spaghetti following packet instructions (different types of spaghetti have varying cooking times).
- While spaghetti is cooking, heat oil in a large pan over medium heat until shimmering. Add shallot and corn and cook, stirring regularly, for 2 minutes. Add seasoned prawns and cook, stirring, for 1–2 minutes, until prawns are just pink. Using tongs, remove prawns from pan so they don’t overcook.
- Combine hot water and stock concentrate. Add to pan along with tomato and wine. Increase heat to high and cook until liquid has reduced by half.
- Return prawns to sauce and reheat. Add butter and herbs and stir to emulsify the sauce.
- Drain cooked spaghetti and add to sauce. Mix thoroughly so the pasta is well coated with sauce.
- Serve immediately and enjoy!
Simon says ...
The easiest way to remove corn kernels from the cob is to place the tip of the corn cob into the hole in the centre of a bundt-style cake pan or silicone mould (doughnut shape). Hold the bottom of the corn cob securely with your non-cutting hand. Use a large, sharp knife to cut in a downward motion, letting the corn kernels collect neatly in the cake mould.
You can use whatever herbs you prefer—parsley, basil, marjoram, choose your favourite.
Made with the support of Tomato Source and Vegetables.co.nz.
