Spaghetti with champagne, prawns and herbs

Name: Spaghetti with champagne, prawns and herbs
Cook time: 30 min
Cuisine: Italian
Ingredients: 400g spaghetti; 1 cup fresh peas; 100g snow peas, trimmed; 2 tbsp olive oil; 1 onion, thinly sliced; 1 clove garlic, finely chopped; 600g raw king prawns, shelled and deveined; 1/2 cup champagne or sparkling wine; 1/2 cup pouring cream; 2 tbsp each flat-leaf parsley and tarragon, chopped; sea salt and black pepper

Lynne Mullins

October 18, 2011

Fine egg pasta with goast's cheeseSupplied

Time:< 30 mins

A luxurious pasta dish that is easy to put together.

Ingredients

400g spaghetti
1 cup fresh peas
100g snow peas, trimmed
2 tbsp olive oil
1 onion, thinly sliced
1 clove garlic, finely chopped
600g raw king prawns, shelled and deveined
1/2 cup champagne or sparkling wine
1/2 cup pouring cream
2 tbsp each flat-leaf parsley and tarragon, chopped
sea salt and black pepper

Method

Cook spaghetti. Drain. Boil peas for 4 minutes, add snow peas and cook for 1 minute. Drain, refresh in cold water and drain. Heat olive oil in a frying pan over low heat.
Cook onion and garlic for 5 minutes or until onion is soft. Add raw king prawns and cook for 3 minutes or until prawns change colour. Add champagne or sparkling wine and pouring cream and cook for 2 minutes. Add peas and snow peas to heat.
Toss pasta with prawns, flat-leaf parsley and tarragon, season to taste.

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