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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1 bn spring onions, sliced on the diagonal
- 6 x shallots, finely minced
- Â Â two lemons, juice of
- 1 c. white wine
- 1 bn asparagus, cut thinly on the diagonal
- 500 gm raw king prawns, shelled
- 6 x artichoke hearts in oil, sliced
- 1 c. minced parsley
- Â Â black pepper and salt to taste
- 400 gm dry penne
Direcciones
- Heat the extra virgin olive oil and butter till foaming then add in the spring onions and shallots and saute/fry till golden brown. Add in the lemon juice and white wine and simmer till reduced by half.
- Add in the asparagus and prawns and toss in the pan till the prawns and orange and the asparagus is bright green, about two min.
- Meanwhile, boil the penne in boiling salted water in a Morganware Pasta Pot*
- till tender then drain well.
- Add in the sliced artichoke hearts, parsley and the cooked pasta and toss well then serve with lots of black pepper.
