Pasta con langostinos y brócoli en salsa cremosa de pimiento rojo

Ingredientes

• 1 pound / 450 grams frozen raw prawns (shelled and deveined)
• 8 ounces / 225 grams linguine (or pasta of your choice)
• 1 1/2 cups / 360 ml passata
• 1 small head broccoli florets (approx 2 cups)
• 1 large red pepper / capsicum (seeds and membranes removed)
• 1 medium white onion (peeled and quartered)
• 1 ounce / 30 grams butter (plus extra if needed)
• 1/3 cup / 80 ml double (or heavy) cream
• 1 - 2 cloves garlic (optional)
• Salt and black pepper to taste

Preparación

1. 1

   Start by cooking the pasta. Follow the instructions on the packet and once cooked, drain and keep warm while you get on with the rest of the recipe.

2. 2

   Using a food processor, chop the onion and red pepper finely. If using garlic, add it at this step. Set them aside while you fry the prawns.

3. 3

   Melt the butter in a frying pan and add the prawns.

4. 4

   Fry the prawns on moderate heat, for 3 to 4 minutes, stirring occasionally, until they have turned pink. Remove the prawns to a plate and set aside. Leave the butter in the pan - this will be used in the next step.

5. 5

   Add the chopped red pepper and onions to the butter in the pan, turn the heat to low and cover the pan with a lid. Add an extra knob of butter if necessary. Leave them to sweat gently for 8 to 10 minutes until they are nicely softened. Stir occasionally.

6. 6

   While the onions and peppers are softening, place the broccoli into a steamer and steam for 4 to 5 minutes until the broccoli is cooked to your liking. Remove from the heat and drain, then set it aside until you are ready to add it to the sauce.

7. 7

   Add the passata to the sauce and bring to a boil. Turn the heat to moderate and simmer for 4 to 5 minutes.

8. 8

   Remove the sauce from the heat and stir in the cream. Taste for seasoning add add salt and black pepper to taste.

9. 9

   Stir the drained pasta into the sauce.

10. 10

    Stir the prawns and broccoli into the sauce. Return the pan to the heat until piping hot and serve immediately.