Bloody Mary Pasta by Ben Milbourne
Prep time 15 minutes
Cook time 10 minutes
1 tbsp Pukara Estate Premium Extra Virgin Olive Oil
2 Garlic cloves, finely diced
2 Shallots, finely diced
400g Prawn meat
3 Celery stalks, chopped
2 tsp Chilli sauce
Juice of 1 lemon
400g Tinned tomatoes, diced
1 tsp Black pepper
150g Spaghetti, precooked to packet instructions
1/4 cup Bread crumbs
Baby celery leaves
In a pan over medium heat, add olive oil, garlic and shallots, sauté for 1-2 minutes.
Add prawn meat and half of the celery, sauté for a further 2 minutes before adding chilli sauce, vodka, lemon juice and tinned tomatoes.
Continue to cook for another 5 minutes. Add remaining celery, black pepper, and a pinch of salt, stir to combine.
To serve, top with bread crumbs and garnish with baby celery leaves.