Bloody Mary Pasta


Prep time 15 minutes
Cook time 10 minutes
Serves 4



1 tbsp Pukara olive oil
2 garlic cloves, finely diced
2 shallots, finely diced
400g prawn meat
3 celery stalks, chopped
2 tsp Fangs chilli sauce
30 ml vodka
Juice of 1 lemon
400g tinned tomatoes, diced
1 tsp black pepper
150g Barilla Spaghetti, precooked to packet

To serve,
1/4 cup bread crumbs
baby celery leaves


Step 1 In a pan over medium heat, add olive oil, garlic and shallots, sauté for 1-2 minutes. Add prawn meat and half of the celery, sauté for a further 2 minutes before adding chilli sauce, vodka, lemon juice and tinned tomatoes. Continue to cook for another 5 minutes. Add remaining celery, black pepper, and a pinch of salt, stir to combine.

To serve, top with bread crumbs and garnish with baby celery leaves.

Seafood, PastaSimon Hamilton