September 16, 2018
Comfort Food, Dinner, Lunch,
Shellfish, Shrimp, Dairy, Cheese, Parmesan, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Heavy Cream more
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"From one of our national supermarkets in store recipe."
Cook poasta in a large saucepan of boiling salted water until al dente and the drain but reserving 1/3 cup of cooking liquid.
Meanwhile, heat oil in a large deep frying pan over medium heat and cook leek and garlic, stirring, for 3 minutes or until leek softens and then add wine and cook for 3 minutes or until almost evaporated.
Add prawns and asparagus and cook for 2 minutes or until prawns just change colour and then adde cream and reserved cooking liquid and bring to a simmer and then add parmesan and tarragon and stir until smooth.
Season and then add pasta, zucchini and peas and stir until peas are tender.
Tops with extra tarragon and serve.
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