Fusilli with prawns and gremolata cream

By sarah_carroll

Ingredients

• 1 garlic clove, finely chopped
• 1/2 c finely chopped flat leaf parsley
• Grated zest of 1 lemon
• 2 T unsalted butter
• 1 Kg green prawns, peeled Tails intacgt, deviened
• 4 tomatoes, deseeded, finely chopped
• 1 T sweet chili sauce
• 300 mL thickened cream
• 400 g fusilli or other short pasta
• Olive oil and crusty bread, to serve

Preparation

Step 1

To make gremolata, combine the garlic, parsley and zest in a bowl, then set aside.
Heat the butter in a deep frypan over medium high heat. Add the prawns and stir for 2 minutes until they just begin to change color. Add tomatoes and sauce. Stir 2-3 minutes until the tomatoes break down. Add the cream and cook for 1-2 minutes to thicken slightly.
Meanwhile, cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 1/2 c cooking water, then add the pasta and water to frypan with half the gremolata. Season, toss for 1 minute. Top with remaining gremolata, drizzle with oil and serve with bread.