It feels as we are on a fish cooking series, but I had a request from my son therefore I could not say no to it. As I had prawns in the freezer, fresh tomatoes and spinach in the refrigerator, dinner was ready rather quickly.
As I was creating the recipe as I was going along, I did not use any garlic for us, but I am sure it will give it a nice flavor to it. If you want to spice up things adding a few shakes of crushed chili peppers will shake things up a bit.
I had no idea what to expect , but I have to admit the juice and with the wine it gave such a great flavor to the prawns. Mixing the past in the skillet, allowed the pasta to absorb all the juice and enrich itself with flavor.
1 pound of fresh prawns, shell and tail removes and deveined
1 pound of Fettuccine Barilla
4 fresh tomatoes, seed removed and chopped
1 tablespoon freshly chopped parsley
½ fresh baby spinach stems removed and cleaned
1 tablespoon unsalted butter
1 teaspoon olive oil
½ cup white wine
1 garlic clove, chopped (optional)
Salt and Pepper to taste
Cook the Linguine according to package direction.
In a large skillet under medium heat melt the butter with the olive oil. Add the chopped tomatoes, chopped parsley, chopped garlic and sauté until slightly tender. Add the spinach, the wine and the prawns. Sauté until the prawns are pink and the spinach welted.
Drain the pasta, add it to the skillet and mix well.
Prawns purchased from Pete at Personal Gourmet Foods