Spaghetti with prawns & asparagus in a creamy white wine and lemon sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 150g cooked King Prawns
  • 100g asparagus
  • 120g spaghetti
  • 2 spring onions trimmed and sliced
  • 2 cloves garlic chopped
  • knob of butter
  • 200ml chicken stock (or vegetable stock)
  • 6 tbsp coconut milk
  • 150ml Lindemans Bin 85 Pinot Grigio
  • Zest of ½ lemon plus a squeeze of juice
  • A good handful of chopped parsley
Instructions
  1. Cook the spaghetti according to instructions
  2. Cook the asparagus in boiling water for four minutes and drain, keep warm.
  3. In the meantime melt the butter in a frying pan and cook the spring onions and garlic gently for two minutes.
  4. Turn up the heat and add the white wine to the pan.
  5. Cook rapidly on high for one minute.
  6. Add the chicken stock and cook for another two minutes.
  7. Add the prawns, lemon zest, a squeeze of lemon juice and the coconut milk to the pan and simmer for a couple of minutes to heat the prawns through.
  8. Add the parsley and the drained pasta to the pan and stir to coat the pasta with the sauce.
  9. Divide the pasta between two bowls, top with asparagus and pour the remaining sauce over.
Recipe by Cherished By Me at https://cherishedbyme.com/2015/05/spaghetti-with-prawns-asparagus-in-a-creamy-white-wine-lemon-sauce/