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Garlic prawn and asparagus tagliatelle
heartfoundation.org.au|Helpline 13 11 12

Garlic prawn and asparagus tagliatelle

20 minutes (5 minutes)
Serves 4
  • 250g packet tagliatelle egg pasta  
  • 400g raw garlic prawns (see Tip) 
  • 2 bunches asparagus, ends trimmed, cut diagonally into 5cm pieces  
  • 1 ½ cups roasted capsicum strips 
  • 200g baby spinach leaves 
  1. Cook pasta in a large saucepan of boiling water for about 8 minutes, as directed on packet, until just tender. Drain.  
  2. Meanwhile, heat an oiled, large, non-stick frying pan over a high heat. Add prawns. Stir-fry for about 5 minutes or until prawns change colour and are lightly golden.  
  3. Add asparagus. Stir-fry a further 2 minutes, or until asparagus is bright green.  
  4. Add capsicum and spinach. Toss over heat until spinach starts to wilt. Add pasta. Toss gently until combined and hot.  
  5. Serve seasoned with freshly ground black pepper. 

Tips

  • Peeled, raw garlic prawns are available from seafood shops and some supermarkets. If unavailable, substitute 400g peeled raw prawns mixed with 2 cloves crushed garlic. Roasted capsicum strips are available from the deli and the canned vegetable aisle in supermarkets.  
  • For best flavour, use olive oil to oil frying pan. 
  • Spice it up with a sprinkle of chilli flakes or scatter over some toasted pine nuts for added crunch. 

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