Gambas Pasta

We reinvented the Spanish pica-pica into something equally comforting to eat at home. Add more garlic to pack a stronger punch!

RELATED recipes: Tipsy Gambas, Gambas Al Ajillo

Serves 4  Prep Time 10 minutes

4 cups cooked spaghetti or fettuccine noodles
1 kilo tiger prawns, about 16 pieces, peeled
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/3 cup chopped garlic
2 tablespoons white wine
1/2 teaspoon liquid seasoning
2 tablespoons soy sauce
2 tablespoons water
pinch of chili flakes

1   In a large sauté pan on medium heat, place butter and oil and heat until frothy.

2  Add garlic and sauté until fragrant. Do not allow to brown.

3  Add peeled prawns and cook until slightly pink.

4  Add the rest of the ingredients and toss into the prepared pasta. Serve hot.

RELATED recipes: Tipsy Gambas, Gambas Al Ajillo

Photography by David Hanson │ Food Preparation by Carina Guevara │ Styling by Elaine P. Lim