Method

Start this recipe by heating the oil and butter together in a large pan. Add the onion and garlic and sauté together for 3 minutes until soft. Add the tomatoes and asparagus and continue to cook for 2 minutes. Add the tiger prawns and cook on a high heat to brown. Add the wine, stock cube and lemon zest and season well with salt and pepper. Cook on a low heat to reduce the juices, then add in the cream and chopped basil leaves and cook for another minute. Finally, add the cooked pasta to the sauce and mix well. Serve immediately garnished with a grilled fresh prawn on top.


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