Elegant spaghetti with prawns and vegetables
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.
Ingredients
Serves: 4
- 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
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.
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Reviews & ratings
Average global rating:
(160)
Reviews in English (129)
This is fantabulous! My husband was still raving about it this morning. My daughter took a small portion and immediately went back and got more. Only made a few modifications: 1. used fat free half and half and worked out great 2. sprinkled just a bit of red pepper on as was suggested by another for a little zing 3. used linguini noodles just because I think spaghetti noodles are boring 4. used cooked shrimp and added later in process as I had them on hand-would not advise doing this as they got a little tough, recommend following the recipe. It was also a very pretty dish! Thanks! - 03 Jun 2009 (Review from Allrecipes US | Canada)
Most excellently orchestrated! Totally delish. Didn't change a thing except to add tomatoes at the end. So, when are you going to create another masterpiece? - 28 May 2009 (Review from Allrecipes US | Canada)
This was so easy and yummy! I made enough for leftovers, thank goodness, because we absolutely loved this recipe. I added about a teaspoon of red pepper, just for spiciness, while cooking the mushrooms and shallots. I also substituted 2 tablespoons of butter for olive oil. This recipe is definitely a keeper. - 25 May 2009 (Review from Allrecipes US | Canada)
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