Serves 4

Ingredients
400g garganelli pasta
1 medium onion, finely chopped
3 gloves garlic, finely chopped
2 tbsps curry powder
1 tsp paprika
150g spinach leaf
1 shot Pernod liqueur
200g raw shrimps, peeled
1 cup white wine
fresh basil, finely chopped
fresh cream
8 king prawns (to garnish)

Method

Sauté the onions and garlic with a knob of butter and a dash of extra virgin olive oil.

Add the curry and sweet paprika and cook for about 30 seconds.

Add the raw, peeled shrimps, king prawns and basil.

Flame with Pernod liqueur. Add wine and reduce for five minutes on medium heat.

Finish with fresh cream.

Cook the garganelli as instructed on packet (penne is a good alternative).

Leave pasta al dente and continue to cook in sauce.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Cafe, Qawra.

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