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Cuban Prawn Pasta
Cuban Prawn Pasta
Bringing you another tasty recipe with the help of Simply Cook. Mojo sauce (“moh-ho”) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It’s so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!
Ingredients
- 200 g dried linguine
- 165 g raw peeled and deveiend king prawns
- 150 g cherry tomatoes (halved)
- 100 g asparagus
- 60 ml single cream
- 1 lemon
Instructions
- Cook the pasta in salted boiling water for 8 mins.
- Heat a little oil in a frying pan over medium-high heat and cook the prawns for 2 mins, flipping over halfway.
- Add the MOJO SEASONING and toss the prawns in the spices for 30 secs. Then remove from the pan.
- Add the tomatoes, the asparagus and the GARLIC PASTE to the pan and fry for 3 mins.
- Add the WHITE WINE REDUCTION and stir it into the veg.
- Reduce the heat to medium-low, then pour in the cream, stirring gently.
- Return the prawns (and their spices) to the pan and mix them in.
- Collect 2 tbsp of cooking water from your pasta, then drain the pasta and add it along with your 2 tbsp cooking water to the sauce.
- Mix well then serve with a squeeze of lemon (optional)
Tried this recipe?Let us know how it was!
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