Ribbon Pasta With Tomato And Shrimp Ragout - cooking recipe

Ingredients

24 None frozen prawns, thawed, peeled and prepared
1 None carrot, peeled and finely diced
2 None onions, peeled and finely diced
6 cloves garlic, peeled and finely diced
1 None red chilli, seeded and diced
8 tbsp olive oil
1/2 bunch parsley, finely chopped
1 can (425ml) chopped tomatoes
400 g ribbon pasta
100 g Parmesan cheese, grated

Preparation

Heat 6 tbsp of olive oil in a pan and saute the carrots, onions, three-quarters of the garlic and the chili. Stir in the tomatoes and simmer for about 15 mins. Cook the pasta in boiling salted water according to the package directions.
Cut the shrimp into roughly 1/2 inch pieces. Heat 2 tbsp of olive oil in a frying pan and sear the shrimp briefly. Add the shrimp, parsley and remaining garlic to the tomato sauce and season to taste. Drain the pasta and gently toss it in the sauce. Serve the pasta on 4 plates, sprinkled with Parmesan cheese.