Sonoran Prawns Scampi

Ingredients for Sonoran Prawns Scampi

• 3 chiles poblanos

• 450g medium prawns, shelled and deveined

• 1 teaspoon salt, divided

• 1/4 teaspoons freshly ground black pepper, divided

• 2 cucharadas de aceite de oliva

• 2 cloves garlic, finely chopped

• 2 red peppers, cored, seeded and thinly sliced

• 2 tablespoons chopped (or thinly sliced) sun-dried tomatoes (about 3 halves)

• 1 tablespoon limezest

• 60ml de jugo de lima fresco

• 120ml de vino blanco

• 950ml farfalle, preferably whole- wheat, cooked

• 1/4 cup fresh coriander, chopped

Place chillies directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chillies soften, 10 to 15 minutes. (To roast in oven, cover a large biscuit sheet with foil. Place chillies on sheet and grill, turning occasionally, until skin is charred and chillies soften, 12 to 17 minutes.) Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle prawns with half the salt and pepper. Heat oil in a large pan over high heat. Cook prawns, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chillies, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and prawns are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with coriander and serve.

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