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    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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