Day 2 | 30 days of 30 minute dinners 😋 I don’t know about you, but I’m sensing the first proper ‘whiff’ of Spring/Summer here in Edinburgh today so I couldn’t resist sharing this beauty of a dinner! So simple, really quick and only requires a handful of ingredients. Hope you love it 😄 Chris x TOMATO PRAWN PASTA | Serves 2 INGREDIENTS 200g / 7oz dry Tagliatelle, or other long-cut pasta 1 tbsp Olive Oil 150-200g / 5-7oz raw peeled King Prawns/Shrimp* 3 tbsp / 45g Butter 3 cloves of Garlic, finely diced 1/4 tsp Chilli Flakes, or to spice preference (start if with less if at all wary) 80ml / 1/3 cup Rosé Wine 250g / 9oz Baby Plum Tomatoes, halved 1/2 small bunch of Fresh Basil, roughly diced Salt & Pepper, as needed Parmesan, to serve (optional but recommended) METHOD 1️⃣Add the pasta to salted boiling water and cook until al dente. Don't drain. 2️⃣Pat the prawns dry then season them all over with a good pinch of salt and pepper. Heat 1 tbsp olive oil in a large pan over medium-high heat. Once hot, spread out the prawns and leave for 1 minute. Flip them over and fry for a further minute until golden on the other side and just about cooked through. Remove them from the pan. 3️⃣Lower the heat slightly, melt in the butter then add the garlic and chilli flakes. Fry for 10-30 seconds (careful the garlic doesn't burn). Pour in the wine and simmer to reduce for 2 minutes (important to burn off alcohol). Use your wooden spoon to deglaze the pan as needed. 4️⃣Add in the tomatoes, season with a generous pinch of salt and pepper, then fry 2 minutes until they start to soften and leak out their juices. Use your tongs to transfer the cooked pasta straight from the pot into the pan. 5️⃣Toss to coat in the sauce, then toss in the basil and prawns (alongside any resting juices). Continue tossing until you create a glossy sauce that's no longer watery (thin out with a splash of pasta water if you need to). Check for seasoning/spice and adjust if needed. Serve with a few pinches of basil and some parmesan if desired. *Most pre-packed prawns will come ready to cook (deveined etc). You can use frozen, just make sure you thaw them first. They won't take long to cook, so a short high-heat fry will do the trick. Try to avoid them curling up into an 'O' shape as this typically means they're overcooked. A tight(ish) 'C' shape with some colour on each side is what you're aiming for.