Ingredients
- 1-lbs Pappardelle pasta1 (1-lbs.)
- 150 g Jumbo King Prawns
- 2 tbsp extra virgin olive oil,
- 2 tblsp white wine
- 2 garlic cloves
- 4 baby plum tomatoes
- 1 tbsp red pepper flakes
- 250g fresh asparagus
- Sea salt & ground black pepper
Instructions
- Bring a large stockpot of lightly salted water to a rapid boil. Stir in Pappardelle pasta and cook according to package directions for al dente. Drain; reserving pasta water.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic cloves and saute until golden, being careful not to burn. Remove garlic cloves from skillet and discard. Add tomatoes and season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Cook stirring occasionally until softened, about 3 to 4 minutes. Add prawns to skillet and sear 3 to 4 minutes. Increase heat to high and stir in wine. Allow wine to reduce for 30 seconds to 1 minute. Reduce heat to medium; add asparagus. Simmer 3 to 4 minutes or until crisp-tender.
- Add cooked pasta to skillet and thin to desired consistency with reserved pasta water. Allow pasta to cook in sauce for 2 to 3 minutes or until heated through.