A couple of days ago I made this spaghetti dish, it turned out so delicious I thought I would share the recipe on here! I would normally opt for egg noodles when cooking with bell peppers and spring onion, but I was curious to see how it would taste with spaghetti. And while big fat red Argentinian prawns are the best choice for this particular dish, if you can’t find any, it also works with king prawns.
Ingredients (serves 2-3):
- 250-300g Argentinian red shrimp (peeled)
- 3 garlic cloves (crushed)
- 2 spring onions
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 500g spaghetti
- Sea salt
- Black peppercorn
- 80g butter
- Chopped parsley (dried or fresh)
- Chilli flakes
1. Start by making your butter and garlic paste. Mash the butter, garlic, parsley, sea salt and black peppercorn until you get a paste that looks like the image above.
2. Thinly slice the bell peppers and chop the spring onion. Fry in a bit of olive oil, for 5-7 minutes.
3. Add the shrimp, followed by the butter and garlic paste. Stir well and let simmer on medium heat until it starts to produce a buttery sauce. This will take approximately 8-10 minutes.
4. Meanwhile, cook the spaghetti al dente, in salted water.
5. The sauce should look like this, i.e. ‘buttery’. Do not overcook it, otherwise it will reduce. Add a pinch of chilli flakes.
6. Once the prawns are cooked, turn off the heat and add the spaghetti. Leave the pan on the hob while it’s still warm and gently stir, incorporating the spaghetti into the sauce and vegetables.
À la Waïki 