Marry Me Prawn Penne
with Semi-Dried Tomatoes & Parmesan
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Sulphites
Turn a good penne, into a great penne, by adding tender prawn and tossing it all in a creamy sauce that'll make everything sing. The aromas will fill the air... and your stomachs! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
190 g
Peeled Prawns
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 sachet
Tomato & Herb Seasoning
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. Cook penne in boiling water until “al dente”, 12 minutes.
• Reserve some pasta water (see ingredients). Drain penne.
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• While salmon is cooking, roughly chop semi-dried tomatoes. Slice brown onion (see ingredients) into thin wedges.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until slightly tender, 3-4 minutes. Add tomatoes and tomato & herb seasoning and cook until fragrant, 1 minute.
• Stir in light cooking cream and the reserved pasta water, then simmer until slightly reduced 1-2 minutes.
• Add baby spinach leaves, cooked penne and return salmon to pan, tossing to combine, 1 minute. Season generously.
• Divide marry me prawns penne between bowls.
• Sprinkle over Parmesan cheese to serve. Enjoy!
