About this recipe:This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice.
75g penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
4 tablespoons chopped onion
125ml white wine
1/4 teaspoon crushed red chilli flakes
1 tablespoon butter
10 spears asparagus, cut into 2.5cm pieces
18 peeled and deveined king prawns
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
4 tablespoons grated Parmesan cheese
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Method Prep:20min › Cook:15min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red chilli flakes, butter and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the prawns and lemon juice, continue cooking until the prawns have turned pink and are no longer translucent in the centre. Season to taste with salt and pepper.
Toss the cooked penne pasta with the prawn and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.