Olive oil or substitute
200g half fat creme fraiche
2 tablespoons marinade
150g king prawns
Pack of salad onions
Handful halved cherry tomatoes
Pack of asparagus
Little butter (optional)
Cook the spaghetti in boiling water for no more than ten minutes & drain.
Heat a frying pan with a little olive oil on a medium heat & add the salad onions & fry for two minutes, then add the prawns & cook for two minutes more.
Now add the cherry tomatoes & cook for a further minute then add the creme fraiche & marinade mixing through, turn the heat down to a simmer. Meanwhile heat a frying pan or griddle pan & add the asparagus then add the cooked spaghetti to the sauce & at this point if desired, add a knob of butter.
Stir everything through & arrange into wide pasta bowls, top with the cooked asparagus & a pinch of ground black pepper ... amazing!