Tagliatelle with Fried Prawns and Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g taliatelle
- 3 spring onion (s)
- 225 g shrimp (s), frozen, raw, peeled, drained weiht
- 1 cup cream (cream)
- 1 small can coconut milk
- 2 cloves garlic
- leaf spinach, TK
- 1 tablespoon sauce thickener
- salt and pepper
- oil
- possibly Grana Padano, freshly grated
Print Recipe
Pin Recipe Instructions
- Thaw the prawns in warm water. Thaw the frozen spinach leaves in the microwave on defrost setting. Wash the spring onions and cut into rings.
- Drain the thawed prawns and fry them in a little oil in a non-stick pan. Empty the resulting liquid. Peel and squeeze the garlic cloves, add to the prawns and continue to fry until they are nice and crispy. Remove and wrap in aluminum foil to keep them warm.
- Cook the pasta until al dente according to the instructions on the packet and rinse.
- Sweat the spring onions in the pan. Deglaze with the cream and coconut milk and bring to the boil. Add the spinach leaves and cook on medium heat for about 5 minutes. Stir again and again. Thicken the sauce with a tablespoon of sauce thickener and season with salt and pepper. Then mix the pasta with the sauce.
- Serve the pasta with the fried prawns and, if you like, with Grana Padano.
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