King Prawns (Shrimp) In Tomato, Cream & White Wine Sauce - cooking recipe

Ingredients

2 teaspoons oil
2 garlic cloves, minced
1 large red chile, de-seeded and finely chopped
300 g peeled headless king prawns
5 shallots, finely chopped
8 cherry tomatoes, sliced in half
1/2 teaspoon black pepper
150 ml chicken stock
125 ml white wine
150 ml double cream
shaved parmesan cheese
fresh basil, chopped

Preparation

In a 12 inch frying pan over medium high heat the oil.
Add the chilli and garlic and cook for 3 minutes.
Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
Lift out the king prawns and put to one side.
Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
Add the king prawns back in, then the basil and stir until heated through.
Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.