Chargrilled Prawn and Capsicum Pasta

    25 minutes

    This is a prawn pasta that is great for those who can't eat gluten as it uses rice and corn pasta. It's tossed with passata and chargrilled capsicum and prawns.

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    Serves: 4 

    • 250g rice and corn fusilli (pasta twists)
    • 2 large red capsicums, deseeded and cut into wide strips
    • 1 tablespoon olive oil
    • 16 raw prawns
    • 1/2 cup (125ml) passata
    • 2 tablespoons vermouth or dry sherry
    • 2 tablespoons chopped fresh coriander

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook for 8–10 minutes or according to the packet instructions, until tender.
    2. Meanwhile, preheat a cast-iron, ridged grill pan. Add the capsicum strips and cook for about 3 minutes on each side until lightly charred. Remove from the heat and transfer to a bowl. Pour the oil over the capsicum and toss to coat. Cover and reserve.
    3. Reheat the grill pan and cook the prawns briefly for about 1 minute on each side until pink and cooked through. Add to the capsicums.
    4. Drain the pasta in a colander. Pour the passata and the vermouth or sherry into the pan then place over a low heat for 1 minute to warm through.
    5. Return the pasta to the pan with the capsicums, prawns and the chopped coriander. Season to taste. Toss well to combine and serve at once.

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