Penne with prawns, asparagus and artichokes

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 tablespoon Butter
1 bunch Spring onions; sliced on the
; diagonal
6 Shallots; finely chopped
Two lemons; juice of
1 cup White wine
1 bunch Asparagus; cut thinly on the
; diagonal
500 grams Raw king prawns; shelled
6 Artichoke hearts in oil; sliced
1 cup Chopped parsley
Black pepper and salt to taste
400 grams Dried penne

Directions

Heat the olive oil and butter until foaming then add the spring onions and shallots and saut‚ until golden. Add the lemon juice and white wine and simmer until reduced by half.

Add the asparagus and prawns and toss in the pan until the prawns and orange and the asparagus is bright green, about two minutes.

Meanwhile, boil the penne in boiling salted water in a Morganware Pasta Pot* until tender then drain well.

Add the sliced artichoke hearts, parsley and the cooked pasta and toss well then serve with lots of black pepper.

Converted by MC_Buster.

Per serving: 574 Calories (kcal); 39g Total Fat; (80% calories from fat); 4g Protein; 18g Carbohydrate; 31mg Cholesterol; 172mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 7½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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