I am surprised to miss out publishing this recipe that I make most often. I just love the juice of the prawns clinging onto the pasta in every mouthful.
Medium size prawns, vein removed
Your favorite pasta
Garlic, chopped or sliced
Crushed black pepper
Heat up a good amount of olive oil over medium-high heat and fry prawns till cooked. Remove prawns from pan. Turn down the heat to medium and fry garlic and chili using the same oil. Put in tomatoes follow by salt and pepper. Once tomatoes are soften and the fragrance of garlic fill the air, pour in white wine and let the alcohol evaporates. Add sweet basil follow by some pasta water to thicken the sauce. Add pasta which is already cooked to al dente follow by the prawns and all the juice. Mix well and serve with parmigiano if desired.