Tuscan Prawn Pasta Recipe

Name: Tuscan Prawn Pasta Recipe
Total time: 20 min
Ingredients: 500 g 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 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 semi-dried (sun-blushed) tomatoes, oil drained and finely chopped; 250 ml chicken or vegetable stock; 90 g fresh baby spinach, Tuscan kale (cavolo nero) or silverbeet (Swiss chard), roughly chopped; 500 ml thickened (whipping/heavy) cream; 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 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 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 semi-dried (sun-blushed) tomatoes, oil drained and finely chopped
250 ml chicken or vegetable stock
90 g fresh baby spinach, Tuscan kale (cavolo nero) or silverbeet (Swiss chard), roughly chopped
500 ml thickened (whipping/heavy) cream
100 g freshly grated parmesan, plus extra to serve
Chilli (red pepper) flakes, to serve (optional)