Bloody Mary Pasta by Ben Milbourne

Prep time 15 minutes

Cook time 10 minutes

Serves 4


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

30ml Vodka

Juice of 1 lemon

400g Tinned tomatoes, diced

1 tsp Black pepper

150g Spaghetti, precooked to packet instructions

To serve,

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.