Tuscan Prawn (Shrimp) Pasta

Instructions

Marinate the prawns - Sprinkle the prawns with the sweet paprika, salt and black pepper in a small bowl and toss to coat. Do not leave the prawns marinating for longer than 20 minutes. Cook the pasta - Cook the pasta as per the packet instructions, less 1 minute (they will finish cooking in the sauce). Drain. Cook the prawns - Meanwhile, heat the olive oil in a large, deep, heavy-based pan over medium-high heat. Add the prawns and cook for 1 minute on each side. Remove from the pan and set aside on a plate. Make the sauce - To the same pan, add the butter, red onion and garlic. Cook, stirring, for 1-2 minutes until softened. Add the semi-dried tomatoes and chicken stock. Cook for 1-2 minutes or until the stock has reduced by half. Add the fresh baby spinach, Tuscan kale or silverbeet. Cook, stirring, until softened (this will take 1 minute for the baby spinach or 4-5 minutes for firmer greens like kale and silverbeet). Add the cream and allow to simmer for 1-2 minutes until the cream has thickened.

• raw prawns Notes: 500 g, 1 lb, shrimp, see note 1, peeled, deveined, tails intact
• 1⁄2 tsp sweet paprika
• 1⁄2 tsp sea salt flakes Notes: plus extra to taste

  Optional
• 1⁄2 tsp freshly cracked black pepper Notes: plus extra to taste

  Optional
• pasta of choice Notes: 250 g, 9 oz, tagliatelle, pictured, or pappardelle are my favourites
• Olive oil Notes: 2 tbsp
• unsalted butter Notes: 2 tbsp
• red onion Notes: 1, finely diced
• freshly minced garlic Notes: 1 tsp
• semi-dried tomatoes Notes: 130 g, 41⁄2 oz, sun-blushed, oil drained and finely chopped
• chicken or vegetable stock Notes: 1 cup, 250 ml
• fresh baby spinach Notes: 2 cups, 90 g, cavolo nero, Swiss chard, Tuscan kale or silverbeet, roughly chopped
• thickened cream Notes: 2 cups, 500 ml, heavy
• freshly grated Parmesan Notes: 1 cup, 100 g, plus extra to serve
• Chilli flakes Notes: red pepper, optional, to serve

  Optional