Prawn & Asparagus Spaghetti

Sweet prawns and tender spring asparagus tossed with spaghetti and Parmesan — a light, elegant spring pasta that looks impressive with very little effort.

Instructions

1. Cook the spaghetti until al dente. Reserve 200 ml pasta water before draining.
2. Blanch the asparagus: Trim and cut into 3 cm pieces. Add to the pasta pot in the last 3 minutes of cooking. Drain together with the pasta.
3. Cook the prawns: Heat olive oil in a large frying pan over high heat. Add the prawns and cook for 1–2 minutes per side until pink. Season with salt and pepper.
4. Combine: Add the drained spaghetti and asparagus to the prawn pan. Add a good splash of pasta water and toss over medium heat.
5. Finish: Remove from heat. Add the Parmesan and toss again. Season well and serve immediately, with a drizzle of olive oil on top.