About this recipe:This pasta dish is fresh tasting and full of flavour. Orecchiette - or 'little ears' - pasta is tossed with a combination of shallots, garlic, Cajun spices, white wine and prawns. Wilted spinach finishes the dish and adds colour.
175g uncooked orecchiette pasta
1-2 shallots, chopped
3 cloves garlic, chopped
4 tablespoons chopped spring onion
1 1/2 teaspoons Cajun seasoning, or to taste
1 teaspoon cracked black pepper
225ml white wine
300g diced plum tomatoes
450g medium prawns, peeled and deveined
30g spinach leaves
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Add orecchiette pasta, and cook for 9 to 11 minutes, until almost al dente; drain.
Melt butter in a medium frying pan over medium heat. Stir in shallots, garlic and spring onion. Season with Cajun seasoning and pepper, and cook about 2 minutes. Mix in wine, tomatoes and prawns. Continue to cook and stir until prawns are opaque. Mix in the pasta and spinach, cover, and simmer 3 to 5 minutes, until pasta is al dente and spinach has wilted.