This delicious garlicky asparagus and prawn pasta is easy to make and ready to eat in just 15 minutes. Best made with tender and sweet British asparagus – in season from the end of April until June – it’s the perfect spring dish.
Asparagus and garlic prawn spaghetti
Equipment
- Large saucepan
- Frying pan
Ingredients
- 250 g spaghetti
- 250 g asparagus (British)
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves of garlic
- 200 g raw prawns
- 1/4 tsp Italian seasoning
- Sea salt & black pepper
- 60 ml vegetable stock
- 1 tsp sriracha
- 1/2 lemon juiced
- 1/2 tsp crushed chilli flakes (optional)
Method
- Put the spaghetti on to boil in a large pan of salted boiling water.
- Trim the asparagus and cut each spear into three.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a frying pan and add the garlic. Fry for a minute and then add the asparagus. Tossing in the pan for a couple of minutes. Remove the asparagus and set aside.
- In the same pan add another 1 tbsp butter and 1 tbsp oil and add the prawns. Cook for a minute each side until turning pink. Then add the Italian seasoning, salt & pepper, stock, sriracha, lemon juice and chilli flakes, if you are using them and allow the pan to bubble. Stir the asparagus back in.
- Drain the spaghetti, reserving some of the cooking water and toss it through the mixture in the pan, adding some of the cooking water if you feel it needs to be a bit looser. Serve immediately.
Nutrition
Recipe courtesy of www.britishasparagus.com.
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