Ingredients for Pasta With Monkfish And Prawns And Tomato Sauce
- Olive Oil
- 2 cloves garlic, minced
- Cherry Tomatoes
- Vegetable Stock
- 1 tablespoon butter
- Fresh Basil
- Monkfish Fillets
- Tiger Shrimp
- Fresh Ground Black Pepper
- Pappardelle Pasta
- Red Chile
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How to Make Pasta With Monkfish And Prawns And Tomato Sauce
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 2 minced cloves of garlic and sauté for 1 minute until fragrant.
- Add 1 (28 ounce) can of crushed tomatoes, 1/2 cup of fish stock, and a pinch of salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in 1 tablespoon of butter and 1/4 cup of chopped fresh basil. Add 1 pound of monkfish fillets (cut into bite-sized pieces) and 1/2 pound of peeled and deveined prawns.
- Season generously with freshly ground black pepper. Cook for 5-7 minutes, or until the monkfish is opaque and the prawns are pink and cooked through.
- Meanwhile, cook 1 pound of pappadelle pasta in a large pot of boiling salted water according to package directions. Drain the pasta and add it to the pan with the tomato and seafood sauce.
- Toss gently to combine. Serve immediately, garnished with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
36g
Fat
33g
Carbs
34g
