For a decadent night in after a busy day at the office. This has been a very full week and I’m not going to lie, I am exhausted! Juggling three jobs is no small task and I am so grateful for having an understanding and very patient partner, who has put up with my constant short outbursts and worked painful overtime to make sure everything came together for me. He really is the best!
In fact, I am very thankful that he quickly came to my aid this week when my computer decided it didn’t want to work. Why is it that when you have holidays to book or important deadlines, in that exact moment your computer decides to take some time out?!
Anyway, these past few weeks I have been liaising with Victoria (the creator of the wonderful My Little Black Book) and she quickly came to my aid when I needed her expertise and experience. In fact, she took a chance on me and gave me an opportunity to channel my creativity which is, bar none, one of the best things that have ever come out of blogging. She is always supportive right when I need her to be. Although I am quite embarrassed to admit this, there have been a few points this week when I have majorly freaked out about some blog hiccups, but Victoria has quickly come to my aid – well, to be honest, she has done so a lot the past few weeks!
Excuse my yapping away, but I’m sure some of you ladies have felt like this at some point this past week or year. The reason I’m writing this specific piece is that when your day or week has been chaotic, rushed and mind-boggling, the last thing you want to do is come home and cook. The simple thing to do is speed dial your favourite take away, but is it the right thing? Do you want to wake up the next morning feeling sluggish?
Well, I may just have the perfect dish for you. It’s delicious, easy and time-saving, ideal if you want to throw something together before heading out or coming in from a hard day’s work!
This dish is for all the busy, hard-working women who definitely know how to multi-task. Enjoy.
220g of your favourite spaghetti or noodle pasta
4-6 cloves garlic, peeled and crushed or minced
2 tablespoons chilli olive oil
200g medium-sized fresh or frozen prawns, shelled and de-veined
½ small leek, thinly sliced (optional)
1 tablespoon salted butter
Fresh Romano or Parmesan cheese (optional)
Boil water in a medium to large saucepan. Once boiling, add the pasta and cook until it is al dente. Drain.
While the pasta is cooking prepare the garlic and set aside.
After the garlic is prepared, thinly slice the leek. Place a medium-sized frying pan onto a medium heat and add the butter. Once melted, stir in the leeks and sauté gently.
Whilst the leeks are sautéing add the chilli olive oil to a hot skillet. Let the chilli oil warm-up for about less than a minute making sure the oil doesn’t burn.
Add in the garlic and quickly stir with the chilli oil. Add the prawns to the skillet and cover the for about 2 minutes. Allow the ingredients to infuse, releasing aromatic aromas.
When the pasta and leeks are ready, add to the skillet and sauté for an additional 2 minutes stirring constantly so that the pasta doesn’t stick to the bottom of the pan.
Garnish with cheese and serve.