Creamy Garlic Prawns with Fusilli Pasta

Ingredients

• 50 mLs olive oil
• 5 g garlic-minced
• 5 prawn tails- split
• 40 mLs white wine
• 70 mLs Anchor Culinary cream
• 130 g fusilli paste-cooked
• 40 g flat leaf parsley-shredded
• 50 g tomato – diced
• 5 g salt and pepper to taste
• 5 g sage leaves, torn
• 1/2 lemon, seared as garnish
• Heat a large pan, add olive and garlic. Fry for 30 seconds, then add the prawns, sear to a golden brown on both sides.
• Deglaze the prawns with the white, add the culinary cream and slightly reduce.
• Add the cooked fusilli, and toss until fully coated in cream, add tomato and parsley.
• Serve and garnish with the sage leaves and seared lemon.