Hello Friends!
Breaking my blogging silence for a moment of slice, for this amazing dish! This creamy prawn and spinach pasta is the stuff of dreams! During this month of Ramadan I have making light meals that are flavourful and easy to make. This one pot creamy prawn and spinach pasta is definitely a great dish to make when you are strapped for time and still want something tasty.
I hope you love this recipe, it’s easy and has a lot of wholesome ingredients in it as well. Please leave me a comment if you try it or have any questions.
Bon Appetit,
Zorah
Tips for making this Creamy Prawn And Spinach Pasta
- I used rice noodles for this recipe, but regular pasta will work just as well. I love using linguine, I think it’s a great pasta for this recipe.
- Cook your noodles until al dente and make sure to not over cook. Once you add your noodles to the pasta, there is really no need to cook longer than 10 more minutes.
- You can use a brown onion, red onion or a shallot for this recipe. I used a shallot as it is IBS friendly.
- I added in a peri-peri paste, and the way you make this is by simply adding 3 garlic cloves, 1 red chilli, salt and pepper to taste and 3 tablespoons of olive oil to a blender/mortar and pestle and blend until a thick paste forms. You can also just add in the garlic, crushed and fresh chilli if you’d prefer.
- You can add any vegetables you like, I just like spinach and tomatoes for this recipe. Just make sure if you are using “harder” vegetable, to add them with the prawns at the beginning so they can soften a bit.
- You can substitute the cream for coconut milk if you prefer, it may adjust the taste slightly but it will still be utterly delicious.
Creamy Prawn And Spinach Pasta
Course: MainCuisine: ItalianDifficulty: Easy4
servings20
minutes15
minutesA comfort dish is one that contains pasta, am I right? This creamy prawn and spinach pasta is such a lovely, and easy weeknight meal. The flavours are absolutely amazing and they work so well together, providing a delicious and cozy meal for the family.
Ingredients
200-250g rice noodles/linguine pasta
1 tbsp. butter
1 tbsp. olive oil
450-400g prawns/shrimp (deskilled and deveined)
1/2 tbsp. Cajun spice
1 tbsp. Chili flakes
1/2 tbsp. garlic powder
1/2 tbsp. lemon pepper
1/2 shallot, diced
1 tbsp. peri-peri masala (check tips on how how to make it)
1 cup chicken/vegetable stock
1 cup whipping cream
1 tbsp. corn starch
1 1/2 tbsp. water
1/2 halved rosa tomatoes
A big handful of spinach, rinsed
1/2 cup grated Parmesan cheese
Salt to taste
Directions
- In a large pot, cook your pasta till al dente, once it’s done, drain the water and leave on the side for now.
- In a large pan, add your butter and olive oil and set to a medium heat. Add in the prawns and allow to simmer for 2 minutes. Then add in the Cajun spice, chilli flakes, garlic powder, lemon pepper and allow to simmer for 5-8 minutes. Once the prawns are pink in colour, remove the prawns from the pan and place in a separate bowl. Leave as much of the sauce in the pan as possible.
- Then add in the shallot and peri-peri masala and turn the heat down to medium-low. Allow the shallots to become translucent to light brown, should take about 5-10 minutes.
- Then add the stock and cream and stir to combine.
- Combine the corn starch and water in a small bowl and create a paste, pour into he pan and turn the heat up slightly so it comes to a simmer.
- Then add in the prawns, tomatoes and spinach give it a good stir and let it simmer for 5 minutes on medium heat.
- Add in the pasta, combine everything together and then add the grated Parmesan last and enjoy!
