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“Quick and easy and very tasty. Most of the ingredients are store-cupboard stapes. You can substitute tinned tomatoes for the fresh if you prefer. Increase the amount of chili if you prefer a little more kick. Serve with linguine or rice with lemon juice squeezed through.”
READY IN:
45mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon of the oil in a large pan and add the prawns. Sprinkle with salt and cook for a couple of minutes until just pink all the way through (don't overcook!).
  2. Remove the prawns and set aside.
  3. Add the remaining oil, garlic, onion and chili to the pan and cook gently until the onion is translucent - do not brown.
  4. Add the chopped tomatoes, tomato puree, lemon juice and basil. Simmer for approximately 20 minutes, stirring regularly until the tomatoes start to break down a little.
  5. Add the red wine and continue to simmer until the tomatoes are completely soft. Taste and season if required.
  6. Add the prawns and cook until warmed through.
  7. Stir in the parsley just before serving.

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