250gdried linguinefettuccine & spaghetti work well too
250gprawnslarge, peeled & tails removed
3tablespoonsextra virgin olive oil
2clovesgarlicfinely chopped
sea salt & cracked black pepper
1shallotfinely chopped
1teaspoonbutter
200gcherry tomatoes
1/2cupchicken stockor white wine
1/2cupthickened cream
1cupbaby spinach
1/2cupparsley leavesfinely chopped
Instructions
Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain, reserving about 1/3 cup of the pasta cooking water. Set aside.
Meanwhile, coat the prawns in 1 tablespoon of the olive oil and half the garlic. Season well.
250 g prawns, 3 tablespoons extra virgin olive oil, 2 cloves garlic
Place a medium frying pan over medium–high heat. Pour in another tablespoon of the olive oil and fry the prawns for about 2 minutes each side, until they are just cooked and starting to caramelise. Remove and set aside.
250 g prawns, 3 tablespoons extra virgin olive oil
Place the same frying pan over medium heat and add the remaining tablespoon of olive oil. Cook the shallot and remaining garlic for a couple of minutes, stirring so they don’t burn. Add the butter and melt. Then add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally. Next, add the stock and bring to the boil before turning the heat right down to a gentle simmer. Whisk the cream through the sauce and stir through the spinach and half the parsley.
3 tablespoons extra virgin olive oil, 2 cloves garlic, 1 shallot, 200 g cherry tomatoes, 1/2 cup chicken stock, 1/2 cup thickened cream, 1 cup baby spinach, 1/2 cup parsley leaves
Add the prawns and cooked pasta to the pan, along with a splash of the pasta cooking water. Toss everything together. Season well and top with the remaining chopped parsley.
250 g prawns, 250 g dried linguine, 1/2 cup parsley leaves
