Start this recipe by preparing the pasta. Boil a large pan of salted water and cook the gluten-free pasta for 15 minutes or as instructed on the packet. Meanwhile, heat the butter and oil in a large pan and quickly cook the prawns and garlic for a couple of minutes. Remove the prawns and add the leek to the pan and sauté till soft. Splash in the white wine, followed by the asparagus, cream, lemon juice and fish stock and cook for 5 minutes on a high heat to reduce the sauce. Finally, stir in the fresh chopped herbs, lemon zest, prawns and pasta and cook together for 1 minute. Serve immediately.

Serves 2

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