Ingredients
- 500 grams dried thin spaghetti pasta
- 40 grams butter, chopped
- 4 garlic cloves, sliced
- 2 leeks, trimmed and sliced
- 1/2 cup dry white wine
- 500 grams raw shrimp (peeled raw prawns, tail intact and deviened, I prefer to remove the tails)
- 340 grams asparagus (2 bunches, trimmed and halved crossway and lengthways)
- 300ml thickened cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped tarragon (fresh, plus extra to serve)
- 1 zucchini, cut into ribbons
- 1/2 cup green peas (frozen)
How to Make
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Step 1: Cook poasta in a large saucepan of boiling salted water until al dente and the drain but reserving 1/3 cup of cooking liquid.
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Step 2: 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.
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Step 3: 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.
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Step 4: Season and then add pasta, zucchini and peas and stir until peas are tender.
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Step 5: Tops with extra tarragon and serve.
We hope you enjoy this recipe!
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