Classic garlic prawns complimented by a herby pasta. A zesty and fresh recipe to bring variety to your pasta menu.
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.