by Maria Teresa Jorge
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Photo by Maria Teresa Jorge
Maria Teresa Jorge's Notes:
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2 pounds
prawns, shelled, uncooked (can be frozen)
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4
garlic cloves, very finely chopped
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6 tablespoons
Extra Virgin Olive Oil
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1/4 cup
White wine
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1 teaspoon
paprika
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8
ripe cherry tomatoes, cut in half
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4 sprigs
Basil
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Bring a pot of water with salt to a boil. Wash, cut crosswise the baby tomatoes and put in a colander.
Ask the hotline about this step!Insert a toothpick in the middle of the back of the prawns and pull the black vein out. Wash and dry the prawns.
Ask the hotline about this step!In a big sautee pan, add the olive oil, the prawns, season with paprika and a pinch of salt and sautée until golden on one side, then turn them and cook the other side. Add the garlic, the baby tomatoes and cook for 5 more minutes crushing the tomatoes with the back of a wooden spoon.
Ask the hotline about this step!Add the white wine and let the alcohol evaporate completely. Rectify the seasoning - salt.
Ask the hotline about this step!Cook the spaghetti al dente and reserve some cooking liquid.
Ask the hotline about this step!Add the spaghetti to the shrimp and tomatoes, some cooking liquid and mix carefully not to break the spaghetti. Cover for one minute and serve immediately with a sprig of basil.
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Beautiful, another one of my favorites. Love this!