Spicy Prawn Mexicana - cooking recipe

Ingredients

500 g rigatoni pasta
1 tablespoon oil
2 garlic cloves, crushed
2 red chilies, finely chopped
3 spring onions, sliced
750 g raw prawns, peeled and deveined
300 g hot salsa
1 1/2 cups cream
2 tablespoons fresh parsley, chopped

Preparation

Cook the pasta in a pot of rapidly boiling salted water until al dente, drain.
Heat the oil, add the garlic, chilli, and spring onions, and cook over medium heat for 2 minutes, or until garlic is soft and golden.
Add the prawns and cook for 5 minutes, or until the prawns are browned. Stir in the salsa and cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes, or until the sauce thickens slightly. Divide the pasta among 4 plates, top with the sauce, and garnish with parsley.