Recipe

Creamy Garlic Prawn and Mushroom Spaghetti

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Creamy Garlic Prawn and Mushroom Spaghetti

Creamy alfredo prawn, pea and mushroom spaghetti with rosa tomatoes and grated parmesan.




Ingredients to serve 2

  • 250g x Prawns - shelled or left whole
  • ½ x Onion - diced
  • 20g x Crushed Garlic
  • 5g x Thyme - leaves pulled from stem
  • 125g x Button Mushrooms - quartered
  • 100g x Peas
  • 150ml x Cream
  • ½ tbsp x Dijon Mustard
  • 20g x Parmesan
  • 150g x Spaghetti
  • 150g x Cherry Tomatoes - quartered
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 500g x Prawns - shelled or left whole
  • 1 x Onion - diced
  • 40g x Crushed Garlic
  • 10g x Thyme - leaves pulled from stem
  • 250g x Button Mushrooms - quartered
  • 200g x Peas
  • 300ml x Cream
  • 1 tbsp x Dijon Mustard
  • 40g x Parmesan
  • 300g x Spaghetti
  • 300g x Cherry Tomatoes - quartered
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands well. Rinse your thyme thoroughly and drain on paper towel. Brush your mushroom with a soft basting brush or kitchen towel.

Gino's Tip

I love cooking prawns with the shell on, it adds more flavour and texture to the meal but it's totally up to you which way to go with regards.

Step 1 - Spaghetti

Once your water in your large saucepan has come to the boil, cook your spaghetti for 10-12 minutes until "al dente" Drain through a colander, reserving a bit of your pasta water, set your pasta aside until later.

Step 2 - Prawn and Mushroom Base

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is hot add your quartered button mushrooms and thyme. Fry for 4-5 minutes until lightly browned then add your diced onions, chopped garlic and peas and cook for 3-4 minutes until your peas are tender. Now add your cream, dijon mustard and prawns and cook for 5 minutes until your prawns are cooked through and your sauce has thickened. You may thin with milk if your sauce is too thick. Once done mix through your cooked spaghetti, taste and season with salt and pepper.

TO SERVE

Divide amongst your servings.