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Easy - 30 MIN

Tagliatelle with prawns, chillies and lemon

 

 

The products you need 

Ingredients

Number of People

4

250

g of peeled prawns 

1

tomato 

4.5

tablespoons of ketchup 

7.5

drops of Tabasco 

Chilli paste (quantity to taste) 

Harissa (quantity to taste) 

birds-eye chilli 

2

tablespoons of olive oil 

Salt and pepper 

Preparation

1

Peel the tomato and cut into small pieces. Cook the tomato pieces with the ketchup and Tabasco in a saucepan over a low heat. Add the chilli paste and harissa to taste.

2

Mix the peeled prawns with the sauce and leave to marinate for 20 minutes, stirring regularly.

3

Cook the tagliatelle in plenty of salted water for 12 minutes. Drain.

4

Arrange the pasta, prawns and a few pieces of bird's eye chilli on the plates. Drizzle with olive oil at the last minute. Serve hot.

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