White Wine Prawn Pasta with Crispy Onions

Pasta night just got crunchy! We’ve got a classic white wine prawn pasta recipe for your today (and everyday). Anchovies and red pepper flakes add a depth that’ll surprise your taste buds, while spinach and Mekhala’s Thai Chilli Lime seasoned Crispy Onions bring a crunchy, zesty kick.

White Wine Shrimp Pasta with Crispy Onions
Serves 2-4

Ingredients:

• 400g spaghetti
• 400g prawns, peeled and deveined
• 6 anchovy fillets
• 6 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 cup dry white wine
• 1 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Baby spinach (optional)
• Mekhala Thai Chilli Lime Crispy Onions

Method:

1. Cook the Spaghetti:
   Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook according to package instructions until al dente.
3. Drain the spaghetti, reserving about 1 cup of pasta water, and set aside.

Prepare the Sauce:

1. While the spaghetti is cooking, heat the olive oil in a large pan over medium heat.
2. Add the anchovy fillets and cook, stirring and breaking them up with a spoon, until they dissolve in the oil.
3. Add the chopped garlic and cook for about 1-2 minutes until fragrant, but not browned.

Cook the Prawns:

1. Add the prawns to the pan and cook for about 2-3 minutes until they start to turn pink.
2. Pour in the white wine and bring to a simmer. Cook for another 2-3 minutes until the prawns are cooked through and the wine has reduced slightly.
3. Toss in spinach until wilted.

Combine and Season:

1. Add the cooked spaghetti to the pan and toss to combine with the sauce. If the pasta looks too dry, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
2. Season with salt, freshly ground black pepper, and top with Mekhala Thai Chilli Lime Crispy Onions

Another classic dish with a twist. Use hashtag #MadeWithMekhala to tell us how this turned out for you on IG today