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Garlic prawn and asparagus tagliatelle

Garlic prawn and asparagus tagliatelle

A plate of pasta adorned with succulent shrimp and vibrant spinach leaves

4 serves

5 m

20 m

Ingredients

  • 250 g packet tagliatelle egg pasta
  • 400 g raw garlic prawns (see tips)
  • 2 bunches asparagus, ends trimmed, cut diagonally into 5 cm pieces
  • 1½ cups roasted capsicum strips
  • 200 g baby spinach leaves
  • lemon wedges, to serve

Method

Step 1

Cook pasta in a large saucepan of boiling water for about 8 minutes, as directed on packet, until just tender. Drain.

Step 2

Meanwhile, heat an oiled, large, non-stick frying pan over a high heat. Add prawns. Stir-fry for about 5 minutes or until prawns change colour and are lightly golden.

Step 3

Add asparagus. Stir-fry a further 2 minutes, or until asparagus is bright green.

Step 4

Add capsicum and spinach. Toss over heat until spinach starts to wilt. Add pasta. Toss gently until combined and hot.

Step 5

Serve seasoned with freshly ground black pepper and lemon wedges.

Tips

  • Peeled, raw garlic prawns are available from seafood shops and some supermarkets. If unavailable, substitute 400 g peeled raw prawns mixed with 2 cloves crushed garlic. Roasted capsicum strips are available from the deli and the canned vegetable aisle in supermarkets.
  • For best flavour, use olive oil to oil frying pan.
  • Spice it up with a sprinkle of chilli flakes or scatter over some toasted pine nuts for added crunch.

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