Roasted Pepper & Prawn Spaghetti

In this particular dish I have prepared the spaghetti in my favourite way with butter and freshly ground black pepper.

I have also used my Free Flow Frozen Basil but if you are using fresh just put it in nearer the end of the process.

Roasted Pepper & Prawn Spaghetti

You will need

150 Gm - Spaghetti

180 Gm – Raw King Prawns

100 Gm - Butter

Freshly Ground Black Pepper

2 – Medium Red Peppers

1 – Medium Green Pepper

 2 cloves - Garlic (finely chopped)

1 - 400Gm Can Chopped Tomatoes

1 tablespoon - Basil

1 – Thumb size piece Ginger (finely chopped)

The Spaghetti

Cook the spaghetti to your preference.

Then pour it into a sieve and rinse with boiling water.

Now put about 50 Gm of butter and a few good turns of black pepper on top.

Toss the spaghetti as the butter melts to give it a good coating.

Cook the prawns in the rest of the butter for a few minutes on both sides until they are pink then set them aside.

Cut each pepper into 4, put them in a baking tray and drizzle with a little olive oil then roast them in a 180°c oven for 20 minutes.

Cook the garlic, ginger and basil for a couple of minutes in a little olive oil.

Add the tomatoes, mix well and simmer for 10 – 15 minutes until cooked down.

When the peppers are ready let them cool a little then roughly chop them save a couple to slice for garnish.

Add the peppers and prawns to the tomatoes and simmer for another 5 minutes.

Now mix well with spaghetti and serve.