Name: Creamy prawn and tomato spaghetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 750 gram cherry tomatoes, halved; 1 fresh long red chilli, sliced thinly; 2 clove garlic, sliced thinly; 3 sprigs fresh thyme; 2 tablespoon olive oil; 400 gram uncooked medium king prawns, peeled, deveined, tails intact; 375 gram spaghetti; 1/2 cup (120g) crème fraîche; 50 gram baby rocket leaves; freshly ground black pepper and salt, to season

Ingredients

750 gram cherry tomatoes, halved

1 fresh long red chilli, sliced thinly

2 clove garlic, sliced thinly

3 sprigs fresh thyme

2 tablespoon olive oil

400 gram uncooked medium king prawns, peeled, deveined, tails intact

375 gram spaghetti

1/2 cup (120g) crème fraîche

50 gram baby rocket leaves

freshly ground black pepper and salt, to season

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.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.

3.Meanwhile, in a large saucepan, cook pasta according to packet directions; drain. Return to pan.

4.Add prawn mixture with any juices to pasta; add crème fraîche and rocket to pan, toss gently to combine. Season to taste before serving.