Enjoy the fresh taste of shrimps in this recipe combined with a delicious array of herbs and vegetables to really draw out their flavour. As its name suggests, this dish makes the perfect choice for the spring or summer months.
Ingredients
- 225 grams 225 rigatoni pasta
- 1 tablespoon vegetable oil
- 1 onion (finely chopped)
- 3 cloves garlic (crushed)
- 1 zucchini (sliced)
- 1 green capsicum
- 200 grams mushroom
- 2 cans tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 kilogram large prawns (peeled and deveined)
Instructions
- Add the rigatoni pasta to a large pan of slightly salted boiling water. Stir the pasta every now and then until it is cooked (around 10-13 minutes). Then drain.
- Heat the vegetable oil and fry the onions and garlic until the onion is soft. Add in the zucchini, squash, capsicum and mushrooms. Stir the vegetables continuously until they are tender. Add the tomatoes to the mixture and season with salt, pepper, oregano, basil and red pepper flakes.
- If your shrimps are raw, cook them in the vegetable mixture until they are pink and the flesh is opaque, which should take around 5 minutes. If they are pre-cooked, you will just need to warm them – take care not to overheat them.
- Serve the shrimp and vegetable mixture over the rigatoni pasta.
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