Guilty of simplicity

Do you have a dish that you make where the effort that goes in is inversely proportionate to how amazing it tastes? I have a couple and this one in particular makes me feel quite guilty! When I cook it for people I get embarrassed if they ask for the recipe as it’s so simple and requires so few, easily available ingredients that I feel a bit of a fraud. I really MUST do something about my belief that for something to be good or worthwhile it must be hard to do or difficult to attain. Must be my puritanical upbringing (JOKE mother).

This dish is something I created a few years ago and was one of the first things that I made up entirely from nowhere but my own head and what I thought would taste good. It was just after I discovered that coriander was actually really nice, after a childhood of disliking it. It also uses fresh chilli and has a wee kick and so went down very well with Dominic.

And as if it couldn’t get any better (see how I am learning to blow my own trumpet Janice?) it is

a. Good for you – low fat, good lean protein, contains veggies and

b. You can make it in well under 30 minutes – I’d say you could do it in 15 mins to be honest if you concentrated, didn’t have to root around for the ingredients and weren’t listening to The Archers at the same time.

I haven’t really had a name for it until now so…err….

Spicy prawn pasta with lime & coriander

serves two

Enough prawns for 2 people, defrosted
150g linguine pasta
Punnet of cherry tomatoes
Handful of coriander leaf and stalks, chopped
2 cloves of garlic
A tray of sugar snap peas
The juice and zest of a lime
1 fat red chilli, deseeded and chopped
2 big dollops of half fat crème fraiche
1 dessertspoon of olive oil

Do all of the chopping and defrosting
Put the pasta on to boil according to packets instructions
Put oil, garlic and chilli into a saute pan and gently soften. Add the tomatoes and cook out for 3 mins
Add the prawns, coriander and lime to the pan and mix together. Cook for minute the turn off the heat so the prawns don't become rubbery.
When pasta has 4 mins to go add the peas to the water.
When al dente, drain pasta and peas and add to prawn mixture.
Add the crème fraiche and combine everything together.

Serve, guiltily but defiantly!

Comments

[Zowie]

So easy to make - a delicious, healthy meal..... yummy!!!!

[sarah]

so pleased that you enjoyed it Zowie!

[Nikki]

Utterly delicious and so easy to make! Will definitely be making this again!

[Janice Robertson]

Hi Sarah,

So glad to hear that you're not hiding your light anymore! (insert smilie face)

I love reading your new food blog - and look forward to trying out your delicious recipes.

Love Janice xxx

[Harriet Morgan-Shami]

This recipe was an absolute revelation! I have fallen into the trap of only making tomato based sauces for pasta - ie. a spaghetti bolognase vortex! - so it was really exciting to try something so different. Neither my husband nor I eat seafood so I swapped the prawns for Quorn chicken pieces which worked suprisingly well. They really soaked up the garlic, chilli and lime juice. Thank you lovely Sarah for revolutionising my pasta! Hxx