A new look and a new recipe!
Hi everyone! What a weekend... spent most of it in Mullingar hospital with my baby! :-(
Thanks to everyone who commented on the new look. It's a lot less busy and really clean I think. So I'm glad you guys like it! Again a very special thanks to Heather at GoofyGirl Designs! I am experimenting with trying to take better pictures and get the photos to integrate into the new site better. Please send any and all photography tips this way! And don't tell me to buy a new camera! I'm broke! :-( It's a 4.1 MP Sony Cyber-shot. I like it because I sort of know how it works!
Ok, for today's recipe, another pasta dish! Had some prawns/shrimp in the freezer for awhile and if asparagus is at the shops or market I buy it, so this was a quick and easy supper for two. Normally I would make this with linguine or tagliatelle but all I had was fusilli or whole grain spaghetti, which I usually save for the kids. It was great with the fusilli, but I think it would look more elegant with the linguine. Might submit this one for Presto Pasta Night next week!
Ingredients:
- 16 large shelled and deveined prawns*
- 1 bunch of asparagus
- 6 cloves of garlic, finely shopped
- 8 oz dry pasta of your choice
- large knob butter
- olive oil
- 1/2 cup double cream
- large handful of flat leaf parsley, roughly chopped
- salt and pepper to season
- Parmesan to garnish
Bring large pot of water to a boil and cook pasta to package directions.
Break off and discard rough woody ends of asparagus and chop into one inch pieces on a diagonal. Leave the tips whole. Blanch the stalks in a pot of boiling water for two minutes. Add tips and boil for another two minutes. Refresh under cold running water. They should be bright green and have a good bite.
Put butter and a good glug of olive oil in a saute pan and heat over a low heat until butter melts. Add garlic and cook for a minute or two until soft, but not brown (nothing worse than that bitter taste!)
Add the prawns and saute a minute on both sides until just cooked. Add asparagus and heat through. Pour in cream and heat through. Season to taste.
Add cooked pasta and parsley and gently toss. Garnish with lemon and parmesan shavings.
*You can use pre-cooked prawns, just add them at the very end and heat through. If you prefer, feel free to leave the tail on as well.
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