15-minute creamy prawn and spinach pasta
Cook
15m
serves
4
Matt Preston shares a quick, healthy and delicious pasta sauce that’s ready by the time your pasta has finished cooking.
For fast pasta recipes like these, remember to undercook your pasta slightly (like two minutes less than the packet instructions), as you want it to suck up some of the pan juices when it gets tossed with the pasta sauce.
Ingredients (10)
- 500g frozen raw jumbo prawn cutlets, tail on
- 500g linguine
- 2 tsp extra virgin olive oil
- 50g pumpkin seeds (pepitas)
- 4 long green shallots, thinly sliced
- 1 long green chilli, thinly sliced, plus extra, to serve (optional)
- 3 garlic cloves, thinly sliced
- 1 cup (250g) mascarpone
- Juice of 1 lemon
- 200g baby spinach
Method
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1.Bring a large saucepan of salted water to the boil. Add frozen prawns and cook for 45 seconds, or until just starting to turn light pink. Using a slotted spoon, transfer prawns to a bowl. Bring water back to the boil and add pasta. Cook for 2 minutes less than packet instructions. Drain pasta, reserving some cooking water, and return pasta to pan.
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2.Meanwhile, heat 1 tsp oil in a large saucepan over medium-high heat. Add pepitas with a pinch of salt flakes and cook, tossing occasionally, for 5-6 minutes, until toasted. Set aside with a slotted spoon.
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3.Heat remaining 1 tsp oil in same pan. Add shallot, chilli and garlic and cook, stirring, for 2 minutes. Add prawns and cook, tossing occasionally, for 5 minutes, or until prawns are cooked. Add mascarpone and juice and stir until well combined. Toss through pasta with spinach, adding a splash of reserved cooking water if pasta looks a bit dry. Season with salt flakes and freshly ground black pepper.
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4.Serve sprinkled with toasted pepitas and extra chilli, if you like.
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