Food Maths: Prawns With Garlic & Parsley Butter

HERO INGREDIENT: Sainsbury's Raw Prawns With Garlic And Parsley Butter
THIS WEEK’S SUPERMARKET: Sainsbury's 

METHOD

1. In a large saucepan, simmer the spaghetti or linguine for 8 minutes until al dente. Drain the pasta in the sink and slip back into the empty pan. Season. 

2. Meanwhile, in a pan, sizzle the garlic in a little olive oil and the chilli. 

3. Add the white wine and simmer for a few seconds. Stir in the pasta. Season with salt and black pepper. 

4. Slosh in olive oil and taste to check you’re happy with seasoning. Serve.

METHOD

1. Preheat the oven to 190°C.  

2. Prepare the prawns, following the instructions on the back of the packet. 

3. Simmer the asparagus for a few minutes until they’re al dente (they will cook further in the oven).

4. On a floured surface, roll out the puff pastry to approx. 0.5cm and slice into quarters, ideally of equal size. Grease a baking tray and place the slices on it.

5. Mix the crème fraîche and gorgonzola – don’t worry if it’s sticky. Place a decent portion in the centre of each quarter. Pop the prawns over and layer the asparagus. 

6. Bake for 20 minutes. Pile over the fresh herbs before eating.

METHOD

1. To prepare the noodles, follow the instructions on the back of the packet. 

2. Meanwhile, make the sauce by popping the required ingredients into a jar. Screw the top on tight and shake. 

3. Mix the prawns and all the other ingredients. Toss with the sauce. Serve.