Food & Drink

Prawn and Asparagus Pasta Recipe

(Serves 4)

Items for this recipe can be purchased from The Seafood Gallery, Henrys Mercato and Yianni’s Gourmet Deli.
  • 1 packet angel hair or spaghetti pasta
  • 20 jumbo prawns, peeled and deveined (5 per plate)
  • 6 fresh asparagus spears, trimmed and cut into pieces
  • 1/8 cup olive oil
  • 20 grams butter
  • 2 garlic cloves, finely chopped
  • 1/2 cup sliced fresh button mushrooms
  • 1/4 cup chicken broth (or 1/8 chicken stock)
  • 1 tablespoon each chopped fresh basil, oregano, thyme (to your taste)
  • 1 tablespoon flat leaf parsley
  • 1/4 cup grated parmesan cheese
  • Season with salt and pepper
  • Cook pasta according to package directions.
  • Meanwhile, in a large fry pan, saute prawns and asparagus in oil and butter until prawns turn pink, 3-4 minutes.
  • Add garlic; cook 1 minute longer.
  • Add the mushrooms, broth or stock, salt and pepper; simmer, uncovered, for 2 minutes.
  • Drain pasta.
  • Add the pasta, herbs and extra seasonings to fry pan; toss to coat.
  • Serve. Drizzle with olive oil
  • Sprinkle with parmesan cheese and parsley and chilli flakes if desired.