Prawns are very fine crustaceans: their flesh is sweet and delicate and prefers a short cooking time and simple recipes.

They are delicious when baked or grilled, but with the pasta they find the perfect match!

Today, we will cook our prawns with Antonio Amato vermicelli as their consistency perfectly marries this delicious seafood.

At the stove!

Ingredients for 4 servings

400 g of Antonio Amato vermicelli

500 g of prawns

500 g of cherry tomatoes, cut in half

Garlic

Oil

Brandy

Parsley

Chilli pepper to taste

Preparation

Brown the garlic, the oil, the parsley and the chilli pepper in a large pan.

As soon as the garlic gets brown, remove it and lay the prawns onto the fry.

Cook over low heat for some minutes, simmering with half glass of brandy.

Once the alcohol evaporates, put 500 g of cherry tomatoes cut in half and salt at your discretion. Keep cooking for some minutes and, almost at the end, add a fistful of fresh minced parsley.

Cook al dente the vermicelli, drain and toss the pasta in the prawns’ sauce. Serve and decorate with some prawn and a little bush of parsley.