Gail's Creamy Lemon Prawn Pasta

Gail's Creamy Lemon Prawn Pasta
Yummy prawn pasta 😙hope you Enjoy!!
400 g Farfalle Durum Wheat Semolina pasta.
Cook according to packet instructions.
Drain and set aside in a serving dish drizzle with olive oil.
400 g Prawn meat, deveined, shells off.
In a bowl make the marinade paste with the following ingredients.
Coat prawns in marinade and set aside for 1 hour at room temperature.
Prawn Paste
60 ml fresh lemon juice
2 tsp brown sugar
2 1/2 tbsp tomato puree
3 tbsp olive oil
2 tbsp fresh root ginger grated
2 garlic cloves grated
1 red chilli chopped
1 tsp dried red chilli flakes
Salt and ground black pepper
In a skillet sauté prawn meat for 3 mins.
Add to pasta cream sauce
Pasta Sauce
2 tbsp butter
1 tbsp lemon juice
4 minced garlic cloves
2 tsp Dijon mustard
2 tsp paprika
1½ -1¾ cups whipping cream
Adjust sauce with salt and ground black pepper to taste.
In a saucepan melt butter, garlic, mustard & lemon juice.
Cook on medium heat for 2 mins.
Add cream and paprika and whisk vigorously.
Cook slowly for 5 mins until reduced a little.
Once prawns are cooked add to pasta sauce.
Throw over pasta and toss.
Sprinkle 1 spring onion and Parmesan shavings (optional)
Serves 3.
Prepared, tried and tested by: Gail Haselsteiner‎ 
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