Name: Creamy crunchy garlic prawn pasta
Total time: 1500 s
Yield: 4
Ingredients: 320 gram wholewheat spaghetti; 1 head broccoli; 100 gram frozen garden peas; 3 clove garlic; 5 tablespoon white breadcrumbs; 1 pack flat leaf parsley; 1 pack king prawn; 4 teaspoon Dijon mustard; 5 tablespoon crème fraîche; 1/2 lemon; as needed basil leaf; as needed parmesan

Step 1

Cook the M&S Italian wholewheat spaghetti (320 g) in a large pan of boiling salted water as per the packet instructions. Add the broccoli (1 head) and M&S frozen British garden peas (100 g) to the pan for the final 4 minutes.

Step 2

Meanwhile, to make the crunchy garlic topping, add a splash of olive oil to a large non-stick pan over a medium heat. Add a clove of garlic (1 clove) to the oil, then add the white breadcrumbs (15 g) and fry for 3 minutes, stirring, until nicely golden. Stir in a third of the flat leaf parsley (1/3 pack) remove from the heat and set aside.

Step 3

In the same pan, fry the remaining garlic (2 cloves) for 30 seconds, then add the M&S Honduran peeled large king prawns (1 pack) and fry until just pink – this should take a few minutes. Add 4 tbsp of the pasta cooking water and the Dijon mustard (20 g) stirring to coat the prawns.

Step 4

Reduce heat to low, add the crème fraîche (75 g) and stir to form a smooth sauce. Add the remaining chopped flat leaf parsley (2/3 pack) and lemon (1/2) .

Step 5

Once pasta is cooked, add to the pan with the prawns and toss until evenly coated and gorgeously glossy. Divide between four serving plates and top with the crunchy garlic breadcrumbs.

Step 6

Serve topped with basil leaves (as needed) and parmesan (as needed) if you like.

Creamy crunchy garlic prawn pasta

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