Spaghetti with prawns, orange and ginger sauce

Spaghetti with prawns, orange and ginger sauce

with Hérzu white wine

By
Raoul Reperi
Difficulty: 
Medium
Quantity: 
2 servings
Cost: 
Medium
Prep Time: 
8 min
Total Time: 
20 min
Season: 
All

Do it by yourself

Ingredients

250 gr Red Prawns
1 Orange
1 Ginger
10 cherry tomatoes
100 gr artisan spaghetti
1 clove garlic
200 gr fresh tomato sauce
Parsley
1 pinch red hot chili pepper
Salt
Extra virgin olive oil

Wine recommendation

Matching food and wine can be an extremely complex and involved process or an activity only for gastro-bores, according to one's point of view.

Cinque Terre wine

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How you make it

  1. Remove heads from prawns and peel, placing the clean prawns into a bowl
  2. Put some extra virgin olive oil into a frying pan and add garlic, chilli pepper and the prawn heads, squeezing gently to release flavour
  3. Squeeze orange juice into pan, then grate the ginger and squeeze out its juices over the saucepan
  4. Pour in the tomato sauce, quarter cherry tomatoes and add to the pan, removing the garlic
  5. Sprinkle in some salt and the chopped parsley
  6. Take the prawns and chop into small pieces, then add to the sauce
  7. Put a saucepan of water on to boil, once boiling add the pasta and leave to cook for 5-6 minutes
  8. Drain the spaghetti, add to the sauce and stir
  9. Leave to cook until the sauce is the right consistency for your liking, then serve