Garlic basil prawns

  • 2 tbsp olive oil
  • 560g large prawns (20 to 25 per pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1/8 tsp dried chilli flakes, or more to taste
  • 180ml dry white wine
  • 10g finely chopped fresh basil leaves
  • 300g grape tomatoes, halved
  • Salt and freshly ground black pepper
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1) Heat the oil in a large, heavy skillet over moderately high heat until hot but not smoking, then saute the prawns, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

2) Add the garlic and chilli flakes to the oil remaining in the skillet and cook until fragrant, 30 seconds. Add the wine and cook over a high heat, stirring occasionally, for 3 minutes.

3) Stir in the basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the prawns to pan and cook just until heated through.

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