Spicy grilled prawns with Contadina a la vodka by Emma Cutri
500g Angelo’s duck egg Contadina
¼ cup olive oil
3 garlic cloves, crushed
200g tomato paste
¼ cup vodka
300ml heavy/double cream
1 tsp chilli flakes (or more to your taste)
2 tbsp unsalted butter
1 handful finely grated Parmesan, plus more for serving
1 tbsp dried basil
300g fresh or frozen (thawed) raw prawns
1 pinch of cayenne pepper
Salt and pepper to taste
Heat oil in a large pan over medium-high heat. Add garlic and cook, stirring occasionally, until the garlic starts to change to a more golden colour.
Add tomato paste and dried basil and cook until it starts to change to a deeper red colour (approx. 5 mins).
Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.
Add cream and chilli flakes and stir until well blended. Season with salt and pepper; remove from heat.
Use 1 teaspoon of olive oil and turn your fry/grill pan to a high heat.
Sprinkle your prawns with the cayenne pepper and add them to your hot pan. Cook for 3-4 minutes (depending on the size of your prawns) until they have changed colour and are no longer transparent.
Take the prawns off the heat and set aside on a paper towel to drain the fat.
While the sauce is cooking, cook pasta in a large pot of boiling salted water, stirring occasionally, following packet instructions or until al dente.
Drain the pasta, reserving 1 cup of the pasta cooking liquid.
Add pasta and grilled prawns to the sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes.
Season with salt and pepper and add a handful of parmesan cheese, tossing to coat. Serve and garnish with more parmesan and chilli if desired.
Emma is one of our Feature Foodies. Read about her food story here.
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