You know those days when you are running around like a headless chicken (shame poor chicken, if it would just stand still for a second I could coat it in some lemon, butter and thyme and let it rest in the oven for 30-40 minutes, until golden brown), but I digress this recipe has nothing to do with chicken and everything to do with prawns. Definitely a beginning of the month dish.
This is the go-to dish for when you got to look snazzy and chefy in under an hour also because your guests are arriving, you're a hot mess and so is your house.
Cooking time 20 minutes
500g of tagliatelle
3 tablespoons of frozen peas
2 tablespoons of olive oil
2 gloves of garlic
1 level teaspoon of chilli flakes
400 g of prawn tails, cleaned
250 ml of sour cream
1 glass of wine (200 ml)
Salt and pepper.
Fill a deep pot with water, salt generously and bring to the boil.
Add 3/4 of the tagliatelle and cook for 8 minutes until al dente (don't make soggy pasta, just don't do it).
In the last 3 minutes of the pasta's cooking time add the peas.
Drain and set aside (remember to scoop out a cup of the pasta water)for later.
Place the same pot of the stove, turn the heat down and add olive oil.
Finely chop the garlic and add it to the pot along with the chilli flakes.
Add the prawns and gently fry for about 3 minutes until pink.
Add the sour cream and wine and let simmer for 3-5 minutes.
Mix in the pasta and peas, if a bit dry add a little of the leftover pasta water.
Sprinkle over a little salt and a generous helping of pepper.