Creamy Tomato Courgette Prawn Pasta Food

CREAMY TOMATO GARLIC BUTTER SHRIMP

Steps:

• Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)
• Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and 1/2 teaspoon salt. Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.
• Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper sugar and remaining salt. Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a further minute or until the shrimp are cooked through.
• Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.

CREAMY COURGETTE PASTA

Steps:

• Bring a large pan of lightly salted water to the boil, then cook the pasta according to pack instructions.
• Meanwhile, heat the olive oil in a frying pan, then add the courgettes. Cook for 5 mins until softened and lightly golden. Reduce the heat, then add the lemon zest. Gently cook for a further min, add the soft cheese and milk, then mix together until the cheese melts. Season to taste.
• Drain the pasta and return to the pan. Add the contents of the frying pan and stir well. Serve immediately.

LEMONY PRAWN & COURGETTE TAGLIATELLE

Steps:

• Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
• Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
• Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.