Ingredients
- 2 tablespoons olive oil
- 16 raw prawns (shrimp), peeled and deveined
- 1 leek, chopped
- 6 garlic cloves, crushed
- 1/2 teaspoon dried chilli flakes
- 125 ml (4 fl oz/1/2 cup) dry white wine
- 200 ml (7 fl oz) pouring (whipping) cream
- 250 g (9 oz) angel hair pasta
- 3 tablespoons chopped flat-leaf (Italian) parsley
Method
1. Heat 1 tablespoon of the oil in a frying pan, season the prawns with salt and pepper, add to the pan and cook over high heat for 2-3 minutes, or until cooked through. Remove from the pan, cover and keep warm.
2. Heat the remaining oil in the same pan, add the leek and cook, stirring, over medium heat for 2-3 minutes, or until softened. Add the garlic and chilli flakes and stir for 1 minute. Pour in the wine, reduce the heat and simmer for 4 minutes, or until reduced. Add the cream and simmer for 3 minutes, or until just thickened.
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Stir the parsley into the sauce and season well. Add the sauce to the pasta and stir to coat. Divide the pasta among bowls and top with the prawns.
