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Tiger prawn, lemon and asparagus pasta with cream
Ingredients
- 1 tbsp olive oil
- 25g butter
- 5 cloves garlic, chopped
- 1 onion, finely chopped
- 8 stems asparagus, thickly sliced
- 10 cherry tomatoes, halved
- 12 tiger prawns, peeled with tails on
- Fresh seasoning
- 200ml white wine
- 1 fish stock cube
- Zest of a lemon
- Fresh seasoning
- Few basil leaves, roughly chopped
- 1 carton cream (Hopla light)
- 200g cooked pasta
Method
Start this recipe by heating the oil and butter together in a large pan. Add the onion and garlic and sauté together for 3 minutes until soft. Add the tomatoes and asparagus and continue to cook for 2 minutes. Add the tiger prawns and cook on a high heat to brown. Add the wine, stock cube and lemon zest and season well with salt and pepper. Cook on a low heat to reduce the juices, then add in the cream and chopped basil leaves and cook for another minute. Finally, add the cooked pasta to the sauce and mix well. Serve immediately garnished with a grilled fresh prawn on top.
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