Pacific Prawns Tagliatelle Recipe
Black tagliatelle, bay scallops, prawns, spicy tomato vodka sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Seafood
Sauce
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the black tagliatelle and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- 2
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant.
- 3
Add Tomatoes and Vodka
Stir in the crushed tomatoes and vodka. Simmer for about 5 minutes to allow the alcohol to cook off.
- 4
Incorporate Cream
Reduce heat and stir in the heavy cream. Let it simmer for an additional 2-3 minutes until the sauce thickens slightly.
- 5
Cook Seafood
Add the bay scallops and prawns to the sauce. Cook for 3-4 minutes until the prawns turn pink and opaque.
- 6
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Season
Stir in chopped basil, and season with salt and black pepper to taste.
