We had National Pasta Day last week, and World Pasta Day yesterday (seriously, who decides all this stuff?) so it seems quite fitting that I share my favourite pasta recipe with you all!
I make this at least once a week because its so quick and easy, and although I used prawns this sauce goes well with any seafood or even just vegetables. Unfortunately I could only find cooked prawns on this occasion, but I do always recommend using raw ones as theyre much less likely to end up overcooked and rubbery.
If this recipe is a little indulgent for you, then you can replace the double cream with creme fraiche, omit the white wine and use olive oil rather than butter.
250g fresh or frozen prawns, uncooked
Linguine or spaghetti (how much will depend on your appetite!)
1 small white onion, finely diced
2 large garlic cloves, crushed
2 tomatoes, peeled and diced
1 handful of broccoli florets
1 handful of parsley, finely chopped
1 handful of spinach
1 tbsp chilli flakes
2 tbsp dry white wine (or half a tbsp white wine vinegar)
Half a pint of chicken stock (I used a kallo stock cube in boiling water)
150ml double cream
2 tbsp butter
4 tbsp parmesan cheese, grated, to serve
Salt and pepper to taste
If your prawns are frozen, defrost them before starting to cook. Never cook seafood from frozen!
First you want to add your pasta to a pan of salted boiling water over a medium heat. My pasta only needed 12 minutes, but I prefer it al dente (which is an italian phrase meaning cooked, but with a little bite). If you’re not sure just remove a strand, let it cool and bite into it.
While your pasta is cooking, place a large deep pan or skillet over a medium heat and soften the 2 tbsp of butter. Add your chopped onion and fry for 2 minutes, or until it begins to soften.
Then add the garlic, chilli flakes, tomatoes. Cook for another 2 minutes before adding your prawns.
Prawns don’t take very long to cook, at all. After about a minute they’ll start to turn from grey to pink, which is when you want to flip them over to make sure they’re cooked on both sides.
Add your broccoli, chicken stock and white wine. Cook on a high heat for a few minutes until it starts to thicken and bubble, then remove from the heat and allow to cool for 2 minutes before adding the double cream.
Add the chopped parsley handful of spinach and a good twist of black pepper before placing the pan back on a low heat for 3-4 minutes, stirring continuously.
Add your pasta and mix well, i usually used a couple of forks to make sure that my prawns are evenly distributed.
Serve with grated Parmesan and enjoy!
I hope you enjoyed this recipe. I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !