Spicy Prawn Mexicana

• 500 g rigatoni pasta
• 1 tablespoon oil
• 2 garlic cloves, crushed
• 2 red chilies, finely chopped
• 3 spring onions, sliced
• 750 g raw prawns, peeled and deveined
• 300 g hot salsa
• 1 1/2 cups cream
• 2 tablespoons fresh parsley, chopped

1. Cook the pasta in a pot of rapidly boiling salted water until al dente, drain.
2. Heat the oil, add the garlic, chilli, and spring onions, and cook over medium heat for 2 minutes, or until garlic is soft and golden.
3. Add the prawns and cook for 5 minutes, or until the prawns are browned. Stir in the salsa and cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes, or until the sauce thickens slightly. Divide the pasta among 4 plates, top with the sauce, and garnish with parsley.

rigatoni pasta, oil, garlic, red chilies, spring onions, prawns, hot salsa, cream, fresh parsley

Taken from www.food.com/recipe/spicy-prawn-mexicana-345791 (may not work)