Fusilli tossed in a creamy lemon sauce with baby marrow ribbons and prawns

December 11, 2017 (Last Updated: November 14, 2018)
Fusilli tossed in a creamy lemon sauce with baby marrow ribbons and prawns

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Print Recipe

Fusilli tossed in a creamy lemon sauce with baby marrow ribbons and prawns

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 80ml (⅓ cup) SPAR Extra Virgin Olive Oil
  • 45ml (3 tbsp) SPAR Salted Butter
  • 5 garlic cloves, peeled and crushed
  • 2 spring onions, finely chopped
  • 625g SPAR Prawn Tails, defrosted
  • 45ml (3 tbsp) white wine
  • 45ml (3 tbsp) SPAR Lemon Juice
  • 125ml (½ cup) liquid fish stock
  • 250ml (1 cup) SPAR Long Life Cream
  • 125g SPAR Crème Fraîche
  • 15ml (1 tbsp) SPAR Tomato Paste
  • 2 baby marrows, sliced into ribbons and blanched
  • 45ml (3 tbsp) fresh flat-leaf parsley, chopped
  • SPAR Himalayan Pink Salt and freshly ground black pepper, to taste
  • 500g SPAR Fusilli

Instructions

1

Heat 45ml (3 tbsp) of the olive oil and the butter in a large frying pan over medium heat, and sauté the garlic and spring onions, a few seconds.

2

Add the prawn tails and continue to cook until they are pink and cooked through, about 10 minutes. Pour in the wine, lemon juice and fish stock, and bring to a boil. Lower the heat and continue to simmer, a few more minutes.

3

Add the cream, crème fraîche and tomato paste, and heat through. Turn off the heat.

4

Mix in the baby marrows and flat-leaf parsley, and season well.

5

In a pot of boiling salted water, cook the fusilli according to packaging instructions until al dente and drain.

6

Toss the sauce and prawn tails through the pasta, then drizzle the remaining olive oil over the pasta and serve.

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December 11, 2017 (Last Updated: November 14, 2018) By
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