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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 or leave out completely!
Serves: 4
Cooking Time: 20 minutes
Ingredients
- Olive oil
- 200g long spaghetti
- 220g half fat creme fraiche
- 2 tablespoons marinade
- 150g king prawns
- Pack of spring onions sliced
- Few cherry tomatoes
- Few asparagus stems
- Knob of butter/dash of cream (optional)
- Cracked black pepper
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 in a colander.
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 or the cream if using.
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
- Olive oil
- 200g long spaghetti
- 220g half fat creme fraiche
- 2 tablespoons marinade
- 150g king prawns
- Pack of spring onions sliced
- Few cherry tomatoes
- Few asparagus stems
- Knob of butter/dash of single cream (optional)
- Cracked black pepper
