King Prawns (Shrimp) In Tomato, Cream & White Wine Sauce

• 2 teaspoons oil
• 2 garlic cloves, minced
• 1 large red chile, de-seeded and finely chopped
• 300 g peeled headless king prawns
• 5 shallots, finely chopped
• 8 cherry tomatoes, sliced in half
• 1/2 teaspoon black pepper
• 150 ml chicken stock
• 125 ml white wine
• 150 ml double cream
• shaved parmesan cheese
• fresh basil, chopped

1. In a 12 inch frying pan over medium high heat the oil.
2. Add the chilli and garlic and cook for 3 minutes.
3. Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
4. Lift out the king prawns and put to one side.
5. Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
6. Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
7. Add the king prawns back in, then the basil and stir until heated through.
8. Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.

oil, garlic, red chile, headless king prawns, shallots, tomatoes, black pepper, chicken, white wine, cream, parmesan cheese, fresh basil

Taken from www.food.com/recipe/king-prawns-shrimp-in-tomato-cream-white-wine-sauce-302525 (may not work)