RECIPE OVERVIEW
Ask your friendly SuperValu fishmonger to peel the prawns for you – just be sure to also ask for them back, as you can use them for the sauce.
Ingredients Add to Shopping List
Serves: 4 people
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-
1 handfull Fresh Parsley Leaves
to garnish -
500 g Linguine Pasta
or any pasta -
100 g SuperValu Baby Spinach
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50 ml SuperValu Oil
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200 g SuperValu Prawns
peeled and shells reserved -
100 g Trout Fillet
cut into chunks
For the Sauce
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1 - Onion
finely chopped -
100 ml SuperValu Cream
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50 g SuperValu Tomato Purée
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250 ml Water
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0.5 glass White Wine
Method
1. To make the sauce, place a medium-sized pot over a medium heat. Add the prawn shells and cook for 3 to 4 minutes, then add the chopped onion, tomato purée and water. Bring to the boil and simmer for 10 minutes, then strain through a fine mesh sieve into another clean pot and discard the shells. Add the cream and white wine to the pot and reduce by one-third. Set aside.
2. Cook the pasta in a large pot of boiling salted water according to the packet instructions, until al dente. Drain and keep warm.
3. Heat a large heavy-based frying pan over a medium-high heat. Add the oil and allow it to get quite hot. Cook the peeled prawns and chunks of sea trout for 2 to 3 minutes. Add the sauce to the frying pan, then the baby spinach. Fold in the pasta.
4. Serve in a large bowl, garnish with parsley and place in the centre of the table to let everyone help themselves.
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