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Heat oil in a large nonstick frying pan over medium-high heat. Add garlic and chillies and cook, stirring for 1 minute, or until garlic is golden.
Add prawns and cook for 1 minute each side, or until golden. Remove garlic, chilli and prawns from pan and set aside. Place pan back over medium-high heat and add tomatoes, stock and herbs. Season to taste with salt and pepper. Cook, stirring for 5 minutes or until sauce has reduced. Add prawns back to pan and toss well to coat. Dot with ricotta and place under preheated grill for 2-3 minutes, or until golden and bubbling.
Serve prawns scattered with extra basil leaves and cracked black pepper.