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    Sunday, November 01, 2015

    Angel hair pasta with prawns and asparagus Recipe

     Angel hair pasta with prawns and asparagus

             4-5 anchovy fillets, drained, chopped
        1/2 cup (125ml) white wine
        4 vine-ripened tomatoes, chopped
        1 red bird's eye chilli, deseeded, finely chopped (optional)
        1/2 cup fresh basil leaves, torn

        350g angel hair pasta
        600g banana prawns, peeled, deveined leaving tails intact
        1 bunch asparagus, trimmed, cut into 2cm lengths
        2 garlic cloves, crushed
        Sea salt & freshly ground pepper
        2 teaspoons olive oil

        Shaved parmesan, to serve

    Angel hair pasta with prawns and asparagus

        Step 1

        Cook the pasta according to packet instructions. Drain and return to the pan.
        Step 2

        Meanwhile, combine the prawns, asparagus and garlic. Season with salt and pepper. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the prawn mixture and cook, for 1-2 minutes. Transfer to a bowl and set aside.
        Step 3

        Add the anchovies to the frying pan and cook, stirring for 30 seconds. Add the white wine and simmer until reduced by half. Stir in the tomatoes and chilli and simmer for 3-4 minutes. Return the prawns to the pan and cook for a further 2 minutes.
        Step 4

        Toss the tomato mixture and basil through the pasta. Top with parmesan and serve immediately.

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     This topic brought to you from taste.com
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    Item Reviewed: Angel hair pasta with prawns and asparagus Recipe Rating: 5 Reviewed By: Mrs. Chef
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