Chili Seafood Farfalle

stampa

A recipe inspired by a Singapore classic that works perfectly with Farfalle.

Recipes by Fish
Number of people:
4
Level of difficulty:
Low
Required time:
35'

 
400 g 
 medium prawns, peeled and veined
 
12  
 garlic, chopped
 
5 cloves  
 fresh chili padis, chopped
 
6  
 Barilla Arrabbiata sauce
 
1 jar  
 sugar
 
2 tablespoon  
 egg, beaten
 
1  
 lime jiuce
 
1 tablespoon  
 Chinese parsley, finely chopped
 
10 leaves  
 olive oil
 
 
 salt
 
pinch  
 pepper
 
pinch  

1

Bring plenty of water to the boil in a big pot. When boiling, add salt.

1

Drop the Barilla Farfalle into the water and stir. Cook according to the instructions on the pack.

1

In the meantime, add a little oil in a large frying pan. When hot add garlic and chili and cook for 2-3 minutes, add prawns and cook for further 2 minutes, add seasoning and lime juice.

1

Add the Barilla Arrabbiata sauce and bring to simmer. Add sugar and stir trough the beaten egg

1

Drain pasta ‘al dente’ or to your liking and toss with the sauce for 1 minute.

1

Remove from heat, add parsley and serve.

The Chef's Tips


You can substitute or add any seafood you like. Barilla suggests using crab and scallops

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