Ingredients
1-lbs Pappardelle pasta1 (1-lbs.)
150 g Jumbo King Prawns
2 tbsp extra virgin olive oil,
2 tblsp white wine
2 garlic cloves
1 tblsp red pepper flakes
250g bundle fresh asparagus
Directions
Bring a large stockpot of lightly salted water to a rapid boil. Stir in Pappardelle pasta and cook according to package directions for al dente. Drain; reserving pasta water.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic cloves and saute until golden, being careful not to burn. Remove garlic cloves from skillet and discard. Add tomatoes and season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes. Cook stirring occasionally until softened, about 3 to 4 minutes. Add prawns to skillet and sear 3 to 4 minutes. Increase heat to high and stir in wine. Allow wine to reduce for 30 seconds to 1 minute. Reduce heat to medium; add asparagus. Simmer 3 to 4 minutes or until crisp-tender.
Add cooked pasta to skillet and thin to desired consistency with reserved pasta water. Allow pasta to cook in sauce for 2 to 3 minutes or until heated through.