Karen's King Prawn Spaghetti with Asparagus Tips

This is a lovely dinner party recipe & so tasty! Really love the asparagus tips which add a little bite & colour & I have used half fat creme fraiche as I found single cream a little too rich but you could add a dash at the end if preferred instead of the butter

Serves: 4

Cooking Time: 20 minutes

Ingredients

Method

Bring a large pan of lightly salted water to the boil & cook the spaghetti for no more than ten minutes, rinse thoroughly then set aside to drain.

Heat a frying pan with a little olive oil on a medium heat & add the spring onions & fry for two minutes, then add the prawns & cook for two minutes more.

Now add the cherry tomatoes & cook for a further minute then add the creme fraiche & marinade mixing through, turn the heat down to a simmer. Meanwhile heat a frying pan or griddle pan & add the asparagus then add the cooked spaghetti to the sauce & at this point if desired, add a knob of butter.

Stir everything through & arrange into wide pasta bowls, top with the cooked asparagus & a pinch of ground black pepper … amazing!

NOTES

You can use any shaped pasta for this recipe

Method

Bring a large pan of lightly salted water to the boil & cook the spaghetti for no more than ten minutes (or until al dente), rinse thoroughly then set aside to drain.

Heat a frying pan with a little olive oil on a medium heat & add the spring onions & fry for two minutes, then add the prawns & cook for two minutes more.

Now add the cherry tomatoes & cook for a further minute then add the creme fraiche & marinade mixing through, turn the heat down to a simmer. Meanwhile heat a frying pan or griddle pan & add the asparagus then add the cooked spaghetti to the sauce & at this point if desired, add a knob of butter.

Stir everything through & arrange into wide pasta bowls, top with the cooked asparagus & a pinch of ground black pepper … amazing!

NOTES

You can use any shaped pasta for this recipe

Ingredients