This creamy tomato pasta with prawns is quick and easy enough to add to your weeknight repertoire, or perfect for entertaining.
In a large pot of salted boiling water, cook spaghetti al dente according to package instructions. While the spaghetti is cooking, prepare the sauce
Heat butter in a large frying pan of moderate heat. Add the cherry tomatoes and onion and fry until translucent. Stir in the garlic and cook until fragrant, about 30 seconds. Add prawns heads. Season with sea salt and cracked pepper and cook until tomatoes start to soften.
Remove prawn heads and discard.
Add the prawns to the sauce and stir through the crème fraiche and lemon zest. Cook through gently until the prawns begin to turn opaque then add parsley, basil and baby spinach.
Drain the pasta and stir through the pasta sauce until combined. Divide between bowls and serve topped with chopped parsley and basil.
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