Mojo sauce (â€œmoh-hoâ€) is the name of a variety of sauces that originated in the Canary Islands. Originally it was an olive oil based sauce with garlic, paprika, coriander leaf and lemon, orange and lime juices. The sauce, which emigrated with its people to the Caribbean, was adopted by Cubans and was made their own. It's so versatile that it can be used on anything from marinating pork to making delicious dipping sauces. Give this "Cuban fusion" pasta a try!
200g dried linguine (GF if needed)
1 pack raw prawns (160g)
15 cherry tomatoes (halved)
10 asparagus or tender stem broccoli (chopped into 1cm pieces)
60ml single cream
White Wine Reduction
1.Cook the pasta in salted boiling water for 8 mins.
2.Heat a little oil in a frying pan over medium-high heat and then fry the prawns for 2 mins, flipping them over halfway. (Try not to move them too much, so they get a chance to colour).
3.Add the Mojo Seasoning to the pan, toss the prawns in the spices for 30 secs then remove from the pan.
4.Add the tomatoes, the asparagus and the Garlic Paste to the pan and fry for 3 mins. Add the White Wine Reduction and stir it into the veg.
5.Reduce the heat to medium-low and then pour in the cream, stirring it in gently.
6.Return the prawns and their spices to the pan and mix them in.
7.Collect 2 tbsp worth of cooking water from your pasta, and then drain the pasta.
8.Add the pasta, along with your reserved cooking water to the creamy sauce and mix well, then serve.
Taken from our partner Simply Cook