RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 400gm Coles large pasta shells
  • 205g of prawns
  • 150ml Cobram Estate Classic Extra Virgin Olive Oil
  • 4 cloves garlic, finely chopped
  • 1-2* red chillies, finely sliced *to taste
  • 100g cherry tomatoes, halved
  • 100g grated cheese
  • 150ml dry white wine
  • Salt and Pepper
  • ½ cup roughly chopped Italian parsley

METHOD:

  • Bring a pot of salted water to a boil. Cook the large pasta shells as per packet instructions to al dente. Drain and drizzle with a little olive oil.
  • After adding the pasta, heat ¾ of the the olive oil in a heavy-based lidded fry pan over a medium–high heat. When the oil has a slight shimmer, turn the heat to high and add the garlic and chilli, stirring for 1 minute. Add in the cherry tomatoes and season with salt and pepper, stirring constantly for 2 minutes or until garlic is lightly coloured. Pour in the prawns and toss to combine. As the prawns begin to cook pour over the white wine and gently toss through. Place the lid on and cook for 3-4 minutes, tossing regularly. Remove from heat and season with salt to taste. Add in the drained shells, cheese, parsley and remaining oil and mix through to combine.

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