Ingredients
- Frozen Sailor's Choice Prawn - 500 g
- Butter - 2 Tbsp
- Garlic, thinly sliced - 4 cloves
- Red pepper flakes - 1/4 tsp
- Vermouth - 1/4 cup
- Heavy whipping cream - 1/2 cup
- Your favourite pasta - 500 g
- Cherry tomatoes, halved - 2 pints
- Baby spinach - 250 g
- Salt - to taste
- Pepper - 1 dash
Instructions
- Bring a large pot of salted water to the boil and add the pasta. Cook according to the package instructions, then drain, carefully reserving a half cup or so of the hot cooking water.
- Match a large saucepan with a tight fitting lid. Place it over medium heat, add the butter and begin heating and melting it. Keep a close eye on it as it foams. Swirl it gently, paying attention to the colour.
- When the butter turns golden brown and smells delicious, add the sliced garlic to cool the butter slightly and stop the browning process. Continue cooking for just a minute or so longer.
- Add the red pepper flakes and prawn and sauté for a minute or so, just to heat the works through.
- Splash in the vermouth, cover and reduce the heat to maintain a slow simmer until the prawn finishes cooking, about 3 or 4 minutes.
- Stir in the cream and rest until the pasta is ready.
- Combine the cooked pasta, the reserved cooking water and the prawn mixture.
- Pile in the cherry tomatoes and handfuls of the baby spinach, season with salt and pepper and stir together until the spinach wilts.
Sailor’s Choice Recommendation:
Sprinkle some grated cheese or chopped herbs, such as basil or parsley, on top for added flavour and presentation.
