King Prawns in White Wine with Pasta

1. 1 King prawnspack 500 g ≈ $12.00 180 g
2. 2 Pastapack 450 g ≈ $1.36 90 g
3. 3 Dry white winepack 750 ml ≈ $9.00 80 ml
4. 4 Garlic≈ $10.00 per kg 8 g
5. 5 Butterpack 180 g ≈ $1.60 20 g
6. 6 Olive oil 10 ml
7. 7 Cherry tomatoespack 250 g ≈ $2.50 100 g
8. 8 Parsleypack 50 g ≈ $1.50 8 g
9. 9 Chili flakes to taste
10. 10 Salt 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the prawns and cherry⁷ tomatoes, peel the garlic⁴, prepare the pasta² and butter⁵; take a wide skillet about 28–30 cm, heat water for the pasta and salt it; bring the liquid to a boil and start cooking the pasta to al dente, leaving a little pasta water.

2. Cook the pasta² in the boiling water according to package directions until al dente, about eight–nine minutes, then drain.

3. Sauté the garlic⁴ and chili in the butter⁵ over medium heat until fragrant, about one–two minutes, stirring.

4. Add the prawns over medium heat and cook for two minutes on each side until pink and cooked through, lightly brown the edges.

5. Pour in the white wine over high heat and simmer until the liquid halves, about two–three minutes, until the sauce is more concentrated and aromatic; then add the cherry⁷ tomatoes and reheat.

6. Lower the heat to medium and add the butter⁵, stir until smooth and the sauce slightly thickens; if needed, add a little pasta² cooking water to make the sauce silkier.

7. Toss the pasta² with the prawns and sauce over medium heat for about one–two minutes so the pasta absorbs the flavors and the sauce thickens a bit; season to taste and add a pinch of pepper if desired.

8. Serving: divide onto plates, sprinkle with finely chopped parsley⁸ and serve immediately alongside your side dish if desired; you can add lemon juice to taste.