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    Pasta Bows with Chilli Prawns and Courgettes

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    Pasta Bows with Chilli Prawns and Courgettes

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 x 190g packs Anchor Seafoods King Prawns with Garlic Butter
    • 400g Waitrose Farfalle Pasta
    • 2 tbsp olive oil
    • 2 medium courgettes, cut into thin sticks
    • 2 tsp Bart Spices Fresh Hot Chilli in Sunflower Oil
    • 8 pieces Merchant Gourmet Sun-dried Tomatoes in Olive Oil, drained and chopped
    • ½ pack fresh flat leaf parsley, chopped
    • salt
    • freshly ground black pepper


    1. Remove and reserve the pats of garlic butter from the packs of prawns. Defrost the prawns and then dry on kitchen paper. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until just tender.
    2. Meanwhile, heat the garlic butter and oil in a large frying pan, add the courgettes and cook on a medium heat for 2 minutes, until they are starting to soften. Add the prawns and fry, stirring, for about 3-4 minutes until they are evenly pink. Stir in the chilli paste, sun-dried tomatoes and parsley. Season and heat through.
    3. Drain the pasta and return to the pan. Add the prawns and pan juices to the pasta and stir well until everything is evenly mixed. Serve hot with a large green salad.

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