Prawn and Asparagus Pasta

Prawn and Asparagus Pasta


57 people made this

Prawns sauteed with asparagus and white wine make an elegant and delicious topping for pasta. Lemon and chilli flakes add bite.


Serves: 2 

  • 1 1/2 cups (120g) penne pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup onion (about half a small onion), chopped
  • 1/2 cup (125ml) white wine
  • 1/4 teaspoon chilli flakes
  • 1 tablespoon butter
  • 10 asparagus spears, cut into 3cm lengths
  • 18 peeled and deveined large prawns
  • 1 tablespoon lemon juice
  • 1 pinch salt and pepper to taste
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 cup (30g) grated parmesan cheese

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  2. Meanwhile, heat the olive oil in a large frypan over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the white wine, and simmer for 2 minutes. Stir in the chilli flakes, butter and asparagus; cook until the asparagus is just tender, about 3 minutes.
  3. Add the prawns and lemon juice, continue cooking until the prawns have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
  4. Toss the cooked penne pasta with the prawns and asparagus mixture. Sprinkle with parsley and parmesan cheese to garnish.

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