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A Food Medic Favourite

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FREE Recipe 🧑‍🍳 A Food Medic Favourite 🍝

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✨ Creamy Tomato Prawn Pasta✨

When you can’t decide between creamy pasta and tomato-y pasta……we say have both.

This recipe is one of Hazel’s most asked-for recipes on Instagram. It’s a household staple. Her husband, David, makes it for her every Tuesday without fail, so safe to say it’s one of their favourites. Packed with protein from the prawns and served with nutty wholegrain pasta in a creamy sauce, we’re sure you’re going to love it as much as they do.

(P.S, it tastes just as good as leftovers the next day)

Ingredients

  • 1 tbsp extra-virgin olive oil

  • 1 large or 2 small shallots
    finely diced

  • 100g mushrooms
    finely diced

  • 100g courgette
    finely diced (optional)

  • 3 garlic cloves
    crushed

  • 240g raw king prawns

  • 1 tin chopped tomatoes

  • 1 tbsp tomato purée

  • 80ml cream

  • 40g grated parmesan cheese
    or vegetarian alternative, plus extra for serving

  • 280g wholewheat penne pasta

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • Pinch of chilli flakes
    optional

  • Handful of fresh basil leaves
    thinly sliced

Method

Bring a saucepan of salted water to the boil. Add the pasta and cook according to packet instructions.

Meanwhile, heat the olive oil in a large pan over medium heat. Add the shallots and cook for a few minutes until softened.

Add the mushrooms, courgette (if using), and garlic. Cook for 2–3 minutes until softened.

Stir in the prawns and cook until they turn pink.

Add the chopped tomatoes and tomato purée, then stir in the cream, parmesan, dried basil, oregano, chilli flakes, salt, and pepper. Simmer for a few minutes until the sauce slightly thickens.

Once the pasta is cooked, drain and add it directly to the sauce. Stir through and cook for another minute or two until well coated.

Serve topped with extra parmesan and fresh basil leaves. Enjoy!

Serves 3.

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