This lightly spiced creamy and slightly smoky pasta sauce is great with penne but spaghetti and linguini work well too.
Ingredients for 4
- 400ml Double Cream
- 300g Dried Penne pasta
- 5 Shallots finely diced
- 4 Cloves Garlic finely grated
- ¼ Tsp Ground Star Anise
- ¼ TSP curry powder
- 1 TSP Sweet Smoked Paprika
- 1 Cupful Grated Parmesan. Grate freshly for best results
- 250g Cooked peeled small Prawns
- 100ml Dry White Wine
- 1 Cupful of baby spinach leaves
- 30g Real Butter
- 3 TBSP Light Olive Oil
- 1 TSP Sugar
- Cracked Black Pepper for diners to add as they wish
- Sea Salt to taste
Method
Bring a large pot of water to the boil and cook the pasta as per the manufacturer’s guidelines.
Meanwhile melt the butter in the oil over a low heat. When melted increase the heat and add the shallots until they begin to colour then add the garlic and stir in well.
Lower the heat and simmer gently for a couple of minutes. Add the spices and half of the parmesan and stir in. Raise the heat and add the double cream and wine.
If the prawns are frozen add them now. Stir frequently until the sauce has reduced and thickened. If the prawns are defrosted add them now with the sugar and stir well.
Reduce the heat and season with the sea salt to taste.
Drain the pasta when ready and allow a couple of minutes so most of the water has drained or steamed off. Add the pasta to the cream sauce and stir in well to ensure the pasta is all coated.
Stir in the spinach leaves and allow the spinach to wilt for 1 minute off of the heat. Serve in bowls and sprinkle over the remaining Parmesan and serve with the black pepper.
Optionally garnish with fried chillies of choice for extra heat if desired.
Gavin McArdell
