Fusilli With Prawns & Tomato Basil Cream Sauce
Fusilli With Prawns & Tomato Basil Cream Sauce
Servings
Prep Time
4
people
15
minutes
Cook Time
12
minutes
Servings
Prep Time
4
people
15
minutes
Cook Time
12
minutes
Ingredients
600
g
Prawns
peeled, de-veined & uncooked
3
cups
Fusilli Pasta
small spirals
1
tbsp
Olive Oil
Salt
to season
Pepper
to season
Tomato Basil Cream Sauce
60
g
Butter
4
cloves
Garlic
crushed
2
tbsp
Plain Flour
1
cup
Chicken Stock
use stock cube
1
tsp
Ground Basil
3/4
cup
Thickened Cream
1/3
cup
Sun-Dried Tomatoes
diced
1/4
cup
Parmesan cheese
grated
3
cups
Baby Spinach
Instructions
Pre-heat fan forced oven to 200°C (390°F).
Cook fusilli pasta per packet directions. Drain water from saucepan and set aside.
Place prawns on a large baking tray lined with baking paper.
Pour 1 tbsp olive oil over the prawns.
Sprinkle with salt and pepper and use your hands to coat prawns with oil, salt and pepper.
Cook in oven for about 8 minutes or until prawns are pink and cooked through. Remove from oven and set aside.
Tomato Basil Cream Sauce
Add butter to a large frying pan over medium heat and melt.
Add garlic and cook for about 30 – 60 seconds.
Add plain flour and stir to mix through. Cook for about 60 seconds while continuing to stir.
Add chicken stock and ground basil and continue stirring for about 2 minutes until fully combined.
Add thickened cream, sun-dried tomatoes and parmesan and continue stirring for about 2 minutes until sauce thickens.
Add spinach and continue stirring until fully wilted. About 2 minutes.
Add prawns and pasta and stir to mix through and fully coat with sauce.
Remove from heat and serve. Optionally, sprinkle with additional parmesan.
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