recipes
Spaghetti with fresh artichokes and prawns
Serves: 4
2017-04-20
Ingredients
- 400g spaghetti
- 2 globe artichokes, trimmed
- 8 king prawns, peeled and deveined
- 1 large onion finely sliced
- 2 garlic cloves peeled and finely chopped
- 100 g black olives, stones removed (Camel Brand)
- 2 tbsp capers (Camel Brand)
- 2 tbsp chopped sun-dried tomatoes (Camel Brand)
- 10 cherry tomatoes, halved
- Fresh basil, mint and parsley
- Extra virgin olive oil (Borges)
- 1 cup white wine
- 400ml fresh cream (Benna)
- 100g crushed toasted almonds
- Fresh seasoning
- Lemon zest
Method
Slice the artichokes hearts into fine strips and start cooking gently in hot extra virgin olive oil, stirring constantly for 2 minutes. Add in the onion and garlic, together with the olives, sundried tomatoes and capers. Cook for further 2 minutes and splash with the white wine, allow evaporation. Next add the prawns, herbs and cream, simmer for another 2 minutes. Boil and drain the pasta. Add to the sauce, toss well and finish with the almonds and zest
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.