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Recipe

Prawn saganaki

Jun 29, 2012 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Prawn saganaki
  • 500 gram spaghetti
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 20 medium green prawns, peeled, deveined (tails intact)
  • 800 gram can diced tomatoes
  • 1/2 cup fish stock
  • 1/3 cup white wine
  • 1/2 teaspoon sugar
  • 150 gram crumbled feta
  • 2 tablespoon oregano leaves
  • garlic bread, to serve

Method

Prawn saganaki
  • 1
    Cook spaghetti in a large saucepan of boiling, salted water, 8-10 minutes, following packet instructions. Drain well and return to pan.
  • 2
    Meanwhile, heat oil in a large frying pan on high. Sauté onion and garlic, 2-3 minutes, until tender. Add prawns and cook, 1-2 minutes, until they change colour. Remove from pan.
  • 3
    Add tomatoes, stock, wine and sugar to same pan. Bring to boil. Reduce heat and simmer, 3-4 minutes, or until heated through.
  • 4
    Return pasta to pan with prawns. Toss well on medium heat, 1-2 minutes. Serve topped with crumbled feta and oregano leaves. Accompany with garlic bread, if you like.

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