Prawns, cream, wine....tamarind. And don't forget the Parmesan. Sometimes we feel like a little  dine-in decadence!

You will need:

  • 400g dried pasta                      
  • 400g shelled prawns
  • 3 tbs butter                               
  • 250g bag baby spinach leaves
  • 4 cloves garlic, sliced               
  • 1 cup cream
  • 1 cup dry white wine                 
  • 3 tbs Jenny’s Kitchen Tamarind Chutney
  • Parmesan cheese
  • Salt and pepper

To prepare:

  1. Place the pasta in plenty of salted boiling water and cook until al dente and drain. You’ll want the pasta to be ready at the same time as the prawns.
  2. In a large pan, heat butter until melted. Add garlic and sauté on medium heat for 2 minutes until lightly golden. Add wine to the pan and simmer about 5 minutes or until reduced by at least half. (Don’t rush this bit otherwise your sauce will be too runny).
  3. Stir in Jenny’s Kitchen Tamarind Chutney and the prawns. Stir for 4 minutes, until prawns are just cooked.
  4. Add spinach and cream and bring heat down to a simmer. Once the cream is incorporated and spinach is wilted, add cooked pasta. Stir to combine, allowing the pasta to soak up the creamy sauce.
  5. Season to taste with salt and pepper. Divide into 4 plates or bowls and top with parmesan.

Serves 4