Easy recipe Fusilli With Prawns And Gremolata Cream Recipe

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one garlic clove, finely chopped one/about two cup finely chopped flat-leaf parsley (Recipes by ingridients parsley) Grated zest of one lemon about two tablespoons unsalted butter onekg green prawns, peeled (tails intact), deveined (or about five hundredg green prawn meat) four tomatoes, deseeded, finely chopped one tablespoon sweet chilli (Recipes by ingridients chilli) sauce (Recipes by ingridients sauce) three hundredml thickened cream about four hundredg fusilli or other short pasta (Recipes by ingridients pasta) Olive oil and crusty, bread (Recipes by ingridients bread) to serveStep one To make gremolata, combine the garlic, parsley (Recipes by ingridients parsley) and zest in a bowl, then set aside. Step about two Heat the butter in a deep frypan over medium-high heat. Add the prawns and stir for about two minutes until they just begin to change colour. Add tomatoes and. sauce (Recipes by ingridients sauce) Stir for about two-about three minutes until the tomatoes break down. Add the cream and cook for one-about two minutes to thicken slightly. Fusilli With Prawns And Gremolata Cream Recipe. Step about three Meanwhile, cook the pasta (Recipes by ingridients pasta) in boiling salted water (Recipes by ingridients water) according to the packet instructions. Drain, reserving one/about two cup (one hundred and twenty-fiveml) cooking, water (Recipes by ingridients water) then add the pasta (Recipes by ingridients pasta) and water (Recipes by ingridients water) to frypan with half the gremolata. Fusilli With Prawns And Gremolata Cream Recipe. Season, toss for one minute. Top with remaining gremolata, drizzle with oil and serve with. bread (Recipes by ingridients bread) .