Ingredients

The following ingredients have 4 Servings
  • 1 lbs pasta such as linguine or any other kind
  • 3 tbsp sun-dried tomato pesto such as Scala brand or Delallo in the US
  • 2 cloves garlic, minced
  • 4-5 basil leaves, torn
  • 125ml/1/2cup double/heavy cream
  • 1 lbs prawns or shrimp
  • 125ml/1/2cup reserved pasta water
  • salt and pepper to taste

Instruction

  • Cook pasta according to package directions in a large pot filled with salted water. 
  • While the pasta is cooking, add the sun-dried tomato pesto to the pan together with minced garlic and briefly stir for 30 seconds over low heat. Add double/heavy cream and stir to combine, bring to a simmer, then add prawns and fresh basil, add salt and pepper to taste. (If prawns are frozen, you can cook them from frozen.) Bring the sauce to a boil, then take off the heat immediately after the prawns turn pink. 
  • Drain the pasta and add directly to the pan with the sauce, add some of reserved pasta water if the sauce is too thick. Toss to combine and serve immediately.