FishPastaPepperPescatarianPrawn

Pasta with Prawns and Red Pepper

This simple and delicious pasta dish is quick to make and is perfect for a mid-week meal.

Prep Time: 15 mins
Cooking Time: 27 mins
4 people

Used in this recipe

Ingredients

1 red pepper
4 tbsp Filippo Berio Olive Oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 fresh red chilli, cut lengthways, deseeded and chopped
350g dried capellini or linguine
150ml pint single cream
2 tbsp fresh parsley, chopped finely
225g tiger prawns, with the shells left on and their tails
Salt and freshly ground black pepper

Method

Grill the pepper until the skin blackens and blisters. Put into poly bags for 20 minutes. Discard the skin an seeds and cut into thin strips.
Heat the oil in a pan and add the onion, garlic and chilli. Cook and stir for 5 minutes.
Cook the pasta according to packet instructions until 'al dente'. Drain well.
Add the pepper to the onion mixture and fry for 2 minutes. Add the remaining ingredients and season to taste. Stir into the hot pasta and heat thoroughly. Serve hot.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.