Creamy Garlic Prawn Pappardelle

1. Bring a large pot of salted water to the boil. Add the pappardelle and cook for half the time stated on the packet. The pasta will finish cooking in the sauce. Reserve ½ cup of the pasta cooking water before draining.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.

Add the prawns and cook for 2 to 3 minutes, turning occasionally, until just cooked through. Stir in the tomatoes and cook for a further minute until slightly softened.

2. Pour in the chicken stock and cream.

Bring to a gentle simmer and cook for 3 to 4 minutes,

until the sauce begins to thicken.

3. Add the spinach, then add the partially cooked pasta to the skillet along with a splash of the reserved pasta water. Stir through the parmesan and toss everything together.

Allow the pasta to finish cooking in the sauce for 2 to 3 minutes, until glossy and well coated.

4. Remove from the heat and finish with freshly grated parmesan.

Serve immediately.