Today we share with you a quick and easy flavourful meal that comes together in minutes! Prawns with our Chiotiko Kellari Tagliatelle and Citrus Tomato Sauce with Honey & Star Anise.
A seafood pasta dish with rich aromas, intense flavours and a well balanced sweet taste that will take you straight back to the Mediterranean summer sea breeze.
INGREDIENTS (Serves 3)
- 500g Chiotiko Kellari Traditional Tagliattele
- 400-500g Good quality raw king prawns
- 7g Marjoram
- 150ml Unsalted vegetable juice
- 1 jar Citrus tomato sauce
- 1 Garlic clove
- 1 Cinnamon stick
- 2 Pieces star anise
- Some finely chopped parsley
- 100ml Water
- Olive oil
- Season with Salt & Herbs Mixture for Fish
If you are using unshelled raw prawns, remove the shell from the prawns leaving the heads and tails and remove the intestines with a knife. If you are using shelled prawns, move to the next step. Mix up the prawns in a bowl with some olive oil, the chopped up garlic and seasoning, set aside.
Empty the jar of Citrus tomato sauce into a saucepan over medium heat. Fill half of the empty jar with water, give it a swirl and pour everything into the pan. Add the cinnamon and star anise, gently bring to the boil for a bit & remove from the heat. Remove the cinnamon and star anise.
Fill another saucepan with water and a good pinch of salt, bring to the boil and throw in the pasta. Cook for 6-7 minutes or the recommended time if you are using different pasta.
Pour the vegetable juice into a separate saucepan, add the olive oil, the marjoram and the seasoned/marinated prawns. Cook gently for two minutes on each side and remove from the heat.
When everything is ready, add the tomato sauce to the pasta and carefully mix in the prawns.
Serve on a large dish with the pasta beneath and the prawns on top. Decorate with some chopped parsley.