- 1 lbs pasta such as linguine or any other kind
- 3 tbsp sun-dried tomato pesto such as Scala brand or Delallo in the US
- 2 cloves garlic, minced
- 4-5 basil leaves, torn
- 125ml/1/2cup double/heavy cream
- 1 lbs prawns or shrimp
- 125ml/1/2cup reserved pasta water
- salt and pepper to taste
Cook pasta according to package directions in a large pot filled with salted water.
While the pasta is cooking, add the sun-dried tomato pesto to the pan together with minced garlic and briefly stir for 30 seconds over low heat. Add double/heavy cream and stir to combine, bring to a simmer, then add prawns and fresh basil, add salt and pepper to taste. (If prawns are frozen, you can cook them from frozen.) Bring the sauce to a boil, then take off the heat immediately after the prawns turn pink.
Drain the pasta and add directly to the pan with the sauce. Toss to combine and serve immediately.
Calories: 662kcal | Carbohydrates: 87g | Protein: 39g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 329mg | Sodium: 1005mg | Potassium: 367mg | Fiber: 3g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 5.5mg | Calcium: 222mg | Iron: 4mg