Garlic prawn and asparagus tagliatelle
4 serves
5 m prep
20 m cook
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.
