Garlic Prawn Pasta

Ingredients

• 112g Dry spaghetti pasta
• 200g Raw shrimp
• 15g Garlic, raw
• 120g Canned tomato sauce
• 15g Parmesan cheese, grated

Method

1. 1Bring a large pot of salted water to a rolling boil. Add the dry spaghetti and cook according to package directions (typically 9-12 minutes) until al dente, stirring occasionally to prevent sticking.
2. 2While the pasta cooks, peel and devein the raw shrimp if not already done. Pat them dry with paper towels—this helps them cook evenly and develop better texture.
3. 3Finely mince the 15g of garlic (approximately 5 cloves) and set aside.
4. 4Heat a large skillet or sauté pan over medium-high heat. Once hot, add the shrimp in a single layer and sear for 1-2 minutes per side until they turn pink and opaque. Do not overcrowd the pan; if needed, work in batches. Remove shrimp to a plate and set aside.
5. 5In the same skillet, add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
6. 6Pour in the 120g of canned tomato sauce and stir well. Let simmer for 2-3 minutes to warm through and allow flavors to meld.
7. 7Return the cooked shrimp to the skillet and toss gently to coat with the tomato sauce. Cook for another 1-2 minutes just to heat through.
8. 8When the pasta is al dente, drain it thoroughly in a colander (reserve a small cup of pasta water if desired).
9. 9Transfer the drained pasta to a large serving bowl or directly to a plate. Pour the garlic prawn tomato sauce over the pasta and toss gently to combine, adding a splash of reserved pasta water if needed for extra sauce.
10. 10Top with the 2 tablespoons of grated Parmesan cheese and serve immediately while hot.