Creamy Lemon Pasta with Prawns and Spinach

Ingredients

• 180 gspaghetti
• 200 gprawns — raw, peeled
• 250 gspinach — fresh
• 1onion — small, finely chopped
• 2 clovesgarlic — minced
• 1 tbspolive oil
• 125 mlcrème fraîche
• 0.5lemon
• 30 gParmesan cheese — finely grated
• ½ tspchilli flakes
• black pepper — to taste
• salt — to taste

Method

1. 1

   Cook the spaghetti according to package instructions until al dente. Reserve about 100 ml of the pasta water before draining the pasta.

2. 2

   Pat the prawns dry and season them with pepper and a little salt.

3. 3

   Heat the olive oil in a large frying pan. Cook the prawns for about 2–3 minutes until just cooked through. Remove them from the pan and set aside.

4. 4

   In the same pan, sauté the onion for about 2 minutes. Add the garlic and chilli flakes and cook for about 30 seconds.

5. 5

   Add the fresh spinach in batches and let it wilt.

6. 6

   Reduce the heat to low and stir the crème fraîche through the spinach. Add the juice of half a lemon and about 50 ml of the reserved pasta water.

7. 7

   Add the spaghetti and Parmesan cheese and mix until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add a little more pasta water if necessary.

8. 8

   Carefully stir in the prawns last and heat for about 1 minute.

9. 9

   Taste and season further with black pepper and salt if needed.