Ingredients Jump to Instructions ↓

  1. 200g dried linguini pasta

  2. 1 bunch fresh asparagus, trimmed and cut into 3cm lengths

  3. 2 teaspoons olive oil

  4. 30-40g butter

  5. 2 cloves garlic, crushed

  6. 1-2 birds eye chillies, sliced thinly

  7. 500g green king prawns, peeled and de-veined with tails intact

  8. 200g baby spinach leaves, stems trimmed juice and zest of

  9. 1 lemon sea salt and freshly ground black pepper to taste

  10. 80-100g grated or shaven parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a rapid boil. Cook dried pasta as per packet instructions. It may be cooked in advance, drained, cooled and tossed through with a little olive oil (to prevent sticking) and refrigerated until needed.

  2. Bring another, smaller, pot of water to the boil and blanch asparagus until tender. Refresh in chilled water, drain and set aside until needed.

  3. Heat a large, preferably high-sided, non-reactive pan over medium heat. Add butter and cook until it begins to bubble.

  4. Add garlic and chilli, cook gently for 1-2 minutes, until fragrant. Add prawns, cook for a further 3 minutes or until cooked through.

  5. Add blanched asparagus and cooked pasta, toss to combine and heat through. Add ½ to ¾ cup pasta water if desired. This optional step is to adjust the thickness of the sauce.

  6. Stir or fold through spinach leaves, lemon zest and juice, and season to taste.

  7. Serve immediately, topped with parmesan cheese.


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