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1 kg extra large Tiger prawns, peeled, deveined and rinsed
2 tablespoons Peri-peri sauce
1.5 tablespoons Lemon and herb sauce
1.5 tablespoons garlic, crushed
4 medium sized red chilies, finely chopped
Half a medium brown onion, cubed
100 grams garlic and herb butter
1 teaspoon chili powder
Half a teaspoon coriander powder
250 ml fresh cream
Two tablespoons extra virgin olive oil
Salt and black pepper to taste
Fresh thinly sliced lemons and Italian parsley to garnish
300 grams fresh Tagliatelle pasta cooked al dente
Method:
In a deep pan, heat olive oil and garlic butter, add onions, garlic and chilies and sauté. Drop the heat to medium then add the chilli powder and coriander powder and stir in. Immediately add the peri-peri sauce and lemon and herb sauce and stir in. Add the prawns and cook on medium heat for 4-5 minutes, stirring often. Finally add the fresh cream and cook for 3-4 minutes. Salt and black pepper to taste.Switch off the gas and garnish with Italian parsley.
Serve on a bed of Tagliatelle pasta with a glass of wine. Enjoy!