Tuscan Prawn Pasta Recipe | Simple Home Edit

Name: Tuscan Prawn Pasta Recipe | Simple Home Edit
Ingredients: 500 g (1 lb 2 oz) raw prawns (shrimp), peeled, deveined, tails intact (see note 1); ½ tsp sweet paprika; ½ tsp sea salt flakes, plus extra to taste; ½ tsp freshly cracked black pepper, plus extra to taste; 250 g (9 oz) pasta of choice (tagliatelle, pictured, or pappardelle are my favourites); 2 tbsp olive oil; 2 tbsp unsalted butter; 1 red onion, finely diced; 1 tsp freshly minced garlic; 130 g (4½ oz) semi-dried (sun-blushed) tomatoes, oil drained and finely chopped; 1 cup (250 ml) chicken or vegetable stock; 2 cups (90 g) fresh baby spinach, Tuscan kale (cavolo nero) or silverbeet (Swiss chard), roughly chopped; 2 cups (500 ml) thickened (heavy) cream; 1 cup (100 g) freshly grated parmesan, plus extra to serve; Chilli (red pepper) flakes, to serve (optional)

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Tuscan Prawn Pasta is the perfect meal to make at home because it’s super easy, outrageously creamy and delicious, still feels as fancy as going out.

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Ingredients

500 g (1 lb 2 oz) raw prawns (shrimp), peeled, deveined, tails intact (see note 1)
½ tsp sweet paprika
½ tsp sea salt flakes, plus extra to taste
½ tsp freshly cracked black pepper, plus extra to taste
250 g (9 oz) pasta of choice (tagliatelle, pictured, or pappardelle are my favourites)
2 tbsp olive oil
2 tbsp unsalted butter
1 red onion, finely diced
1 tsp freshly minced garlic
130 g (4½ oz) semi-dried (sun-blushed) tomatoes, oil drained and finely chopped
1 cup (250 ml) chicken or vegetable stock
2 cups (90 g) fresh baby spinach, Tuscan kale (cavolo nero) or silverbeet (Swiss chard), roughly chopped
2 cups (500 ml) thickened (heavy) cream
1 cup (100 g) freshly grated parmesan, plus extra to serve
Chilli (red pepper) flakes, to serve (optional)