Creamy prawn and tomato spaghetti
Creamy prawn and tomato spaghetti
Ingredients
Creamy prawn and tomato spaghetti
- 750 g cherry tomatoes, halved
- 1 fresh long red chilli, sliced thinly
- 2 cloves garlic, sliced thinly
- 3 sprigs fresh thyme
- 2 tbsp olive oil
- 400 g uncooked medium king prawns, peeled, deveined, tails intact
- 375 g spaghetti
- 1/2 cup (120g) crème fraîche
- 50 g baby rocket leaves
- freshly ground black pepper and salt, to season
Steps
Creamy prawn and tomato spaghetti
- Preheat oven to 220°C (200°C fan-forced).
- Place tomato, chilli, garlic and thyme in a baking dish; drizzle with oil. Roast for 10 minutes. Add prawns to dish; roast for a further 5 minutes or until prawns are cooked through.
- Meanwhile, in a large saucepan, cook pasta according to packet directions; drain. Return to pan.
- Add prawn mixture with any juices to pasta; add crème fraîche and rocket to pan, toss gently to combine. Season to taste before serving.