Creamy pasta with tiger prawns, cream and white wine
A recipe for the most delicious pasta with tiger prawns, with plenty of flavour from garlic and Parmesan in a creamy sauce.
Servings 4 people
Ingredients
- 600 g tiger prawns, raw
- 25 g butter
- 200 g cherry tomatoes, halved
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 2 handfuls fresh spinach
- 1 handful fresh basil leaves (5-6 sprigs)
- 250 ml whipping cream (38% fat)
- 150 ml dry white wine
- 80 g Parmesan, finely grated
- 1 tsp mild chilli powder (or paprika)
- 1/2-1 tsp chilli flakes (to taste)
- Salt and pepper
- A little oil, if needed
- 500 g pasta
Instructions
- Peel and devein the prawns, removing any shell. Rinse them, then lay them on a thick layer of kitchen paper and pat dry.
- Melt the butter in a deep frying pan and fry the prawns for a couple of minutes on each side over a steady, fairly high heat. Remove the prawns from the pan and set aside.
- In the same pan, fry the onion until soft and translucent, adding a little oil if needed.
- Add the tomatoes and garlic and fry for 5 minutes over a medium heat. It's important that the garlic doesn't catch and burn.
- Pour in the white wine along with the chilli powder/paprika, chilli flakes and fresh basil, and let it reduce for a good 5 minutes over a medium heat.
- Add the cream and simmer for about 5 minutes more, then stir the Parmesan into the sauce. Season to taste with salt and pepper, and more chilli flakes if you like.Meanwhile, cook the pasta according to the packet instructions.
- Just before serving, stir the spinach into the sauce – it only needs to wilt. Return the prawns to the sauce as well so they warm through.
- Drain the pasta, saving a little of the cooking water to adjust the consistency if needed.
- Toss the pasta in the sauce, loosen it with a splash of the pasta water if needed, and serve straight away with freshly ground pepper on top.