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Spaghetti With Champagne, Prawns and Herbs

400 g spaghetti
1 cup fresh peas
100 g snow peas, trimmed
2 tablespoons olive oil
1 onion, thinly sliced
1 garlic clove, finely chopped
600 g raw king prawns, shelled and deveined
12 cup champagne
12 cup cream
2 tablespoons flat leaf parsley, chopped
2 tablespoons tarragon, chopped
sea salt and black pepper


Cook spaghetti according to package directions. Drain. Boil peas for 4 minutes, add snow peas and cook for 1 minute. Drain, refresh in cold water and drain again. Heat olive oil in a frying pan over low heat. Cook onion and garlic for 5 minutes or until onion is soft. Add raw king prawns and cook for 3 minutes or until prawns change colour. Add champagne and cream. Cook for 2 minutes. Add peas and snow peas to reheat. Toss pasta with prawns mixture, flat-leaf parsley and tarragon. Season to taste.

Source: www.food.com