Ingredients
- Saffron threads (pinch)
- 1 tablespoon water (boiling)
- 1 teaspoon olive oil
- 400 grams shrimp (green prawns, peeled and deveined, tails left intact {I don't, prefer a fully peeled prawn}, reserve shells)
- 500 ml water (2 cups)
- 1/2 small red capsicum (cut into short thin strips)
- 160 grams asparagus (1 bunch), woody ends trimmed, diagonally sliced
- 1 teaspoon cornflour (or gluten-free cornflour)
- 2 tablespoons thickened cream (light)
- 125 grams frozen peas (1 cup)
- 125 grams linguine pasta (or gluten-free linguine)
- 50 grams baby spinach (2 cups)
- 1/2 lemon, zest of
- 1 tablespoon freshly-squeezed lemon juice
- Freshly ground black pepper, to season and to taste
How to Make
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Step 1: Put saffron and boiling water in a small bowl and set aside to infuse.
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Step 2: Heat 1/2 teaspoon of the oil in a large non-stick frying pan over a medium-high heat and add prawn shells and cook, stirring often, for 4 to 5 minutes or until shells are golden and then add water, bring to the boil and cook for 5 minutes.
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Step 3: Drain, reserving stock and discarding prawn shells.
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Step 4: Wipe out frying pan and heat remaining oil in the pan over a high heat and add prawns, capsicum and asparagus and cook, tossing for 2 to 3 minutes or until prawns are cooked and then remove and set aside.
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Step 5: Combine cornflour, cream and 125 ml (1/2 cup) of reserved prawn stock in a bowl and add to pan along with saffron and water mixture.
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Step 6: Cook, stirring for 2 to 3 minutes or until mixture thickens and comes to a simmer and then add peas and cook for 2 to 3 minutes or until peas are tender.
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Step 7: Drain pasta and return to the pan over a low heat and then add prawn mixture, pea mixture, spinach, lemon zest and juice and cook, tossing, until heated through and spinach begins to wilt and then season with pepper.
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Step 8: Divide between serving bowls and serve.
We hope you enjoy this recipe!
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