| Creamy Asparagus and Prawn Pasta |
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| SERVES 2 AS A MAIN DISH OR 4 AS A STARTER INGREDIENTS: 1 medium shallot, finely chopped 45 ml butter 300 g cooked, peeled and deveined prawns 100 g asparagus tips Zest of 1 lemon 30 ml freshly chopped flat leaf parsley 1 x 250 g tub LANCEWOOD crème fraiche Salt and freshly ground black pepper to taste Parmesan for serving 250 g penne pasta or any other pasta of your choice Parsley, lemon and Parmesan for serving |
METHOD: Sauté the shallot in the butter over low heat until soft. Add the prawns and asparagus and sauté for 2 minutes. Add the lemon zest, parsley and crème fraiche. Season to taste and heat through. Cook pasta according to instructions on packet and mix with sauce. Serve with extra parsley, a drizzle of lemon juice and a sprinkling of Parmesan cheese.
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