Kritharaki with prawns, tomato and feta

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Shrimp130 g
• Chopped tomatoes150 g
• Feta20 g
• Onion0.3
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose, shellfish,

Method

1. Clean the prawns, removing the heads, shells and dark vein along the back; finely chop the onion.
2. Heat the oil in a pan over a medium heat and cook the onion for 4 minutes, until translucent; add the tomato pulp, a pinch of salt and enough hot water to cover the pasta by a couple of finger-widths, and bring to the boil.
3. Add the pasta and cook it over a medium-low heat for 10 minutes, stirring often as it tends to stick and adding hot water if it dries out, until tender and the sauce is creamy.
4. For the last 3 minutes add the prawns and cook until pink and opaque.
5. Turn off the heat and finish with the crumbled feta and oregano.