Ingredients
Method
1.Heat 1 tablespoon of oil in a pan over a high heat.
2.Dry the prawns by placing them on a board lined with paper towels, patting the tops with more paper towels. Season with salt and pepper.
3.When the pan is very hot and the oil shimmering, add a third of the prawns, not moving them until one side is golden. Turnover and cook the other side (this shouldn’t take more than a couple of minutes). Set aside and repeat with the remaining prawns.
4.Reduce heat to medium and add oil, butter, shallots, garlic and chilli flakes. Cook, stirring, for 10-15 minutes until golden (don’t let them crisp or burn). Add tomato paste and sun-dried tomatoes, then cook for another few minutes.
5.Add wine, turn up the heat and let it boil rapidly for 1-2 minutes to evaporate the alcohol. Stir through the thyme and lemon zest.
6.Cook the pasta in a large pot of salted water until al dente (slightly firm to the bite). Before draining, reserve 1 cup of the cooking water. Drain pasta and return to the pot.
7.Add the pasta water to the sauce and simmer rapidly for 5 minutes to create a thick sauce. Season to taste.
8.Lastly, stir through the prawns and parsley. Add the sauce to the pasta and toss. Serve in bowls with crusty bread on the side, if desired.
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