About this recipe:Pasta and seafood are married deliciously in this elegant dish. Prawns, mushrooms, tomatoes, spinach and shallots all simmer with lemon, white wine, cream and Parmesan cheese. This beautiful sauce is then served over freshly cooked spaghetti. Mmm! Toss together and serve with a green salad and fresh, crusty bread.
225g uncooked spaghetti
50g butter, divided
2 shallots, minced
70g diced mushrooms
150g cherry tomatoes, quartered
2 cloves garlic, minced
salt and ground black pepper to taste
450g uncooked medium prawns, peeled and deveined
4 tablespoons white wine
2 tablespoons fresh lemon juice
100g torn fresh spinach leaves
4 tablespoons milk
4 tablespoons double cream
4 tablespoons grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the spaghetti, and return to the boil. Cook uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
Melt the remaining 2 tablespoons butter in a large frying pan over medium heat, and sauté the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape tomatoes and garlic and season with salt and pepper. Cook, stirring, until tomatoes are heated through, about 3 minutes. Add the prawns and cook until they just begin to turn pink, stirring occasionally.
Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until prawns are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the milk, double cream and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked pasta.