Serves 4

Items for this recipe can be purchased from The Seafood Gallery, Henrys Mercato and Yianni’s Gourmet Deli.

Ingredients

1 packet angel hair or spaghetti pasta
20 jumbo prawns, peeled and deveined (5 per plate)
6 fresh asparagus spears, trimmed and cut into pieces
1/8 cup olive oil
20 grams butter
2 garlic cloves, finely chopped
1/2 cup sliced fresh button mushrooms
1/4 cup chicken broth (or 1/8 chicken stock)
1 tablespoon each chopped fresh basil, oregano, thyme (to your taste)
1 tablespoon flat leaf parsley
1/4 cup grated parmesan cheese
Season with salt and pepper

Directions

1. Cook pasta according to package directions.
2. Meanwhile, in a large fry pan, saute prawns and asparagus in oil and butter until prawns turn pink, 3-4 minutes.
3. Add garlic; cook 1 minute longer.
4. Add the mushrooms, broth or stock, salt and pepper; simmer, uncovered, for 2 minutes.
5. Drain pasta.
6. Add the pasta, herbs and extra seasonings to fry pan; toss to coat.
7. Serve. Drizzle with olive oil
8. Sprinkle with parmesan cheese and parsley and chilli flakes if desired.