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BRUNCH AND SOCA
CREAMY TUSCAN GARLIC PRAWNS
5 mins prep /20 mins cook / 4 servings
Dip some crusty bread into these creamy, Italian-inspired garlic prawns.
Packed with flavour and ready in 20 minutes, add some chilli for a spicy arrabiata twist.
100g sun-dried tomatoes in oil, thinly sliced, 3 tbsp oil reserved from the jar
500g green prawns, peeled, deveined, tails intact
3 garlic cloves, crushed
2 tbsp bought gluten-free sun-dried tomato pesto
250ml (1 cup) thickened cream
60g baby spinach
Crusty bread, to serve (optional)
Heat 2 tbsp of reserved sun-dried tomato oil in a large frying pan over medium-high heat.
Add one-third of the prawns and cook, turning occasionally, for 3-4 minutes or until the prawns change colour.
Transfer to a plate. Repeat, in 2 more batches, with the remaining prawns.
Heat the remaining 1 tbsp reserved oil in the pan over medium-low heat.
Add the garlic and pesto. Cook, stirring, for 1 minute or until aromatic.
Pour in the cream and bring to a simmer.
Add the prawns, sun-dried tomato slices and spinach.
Cook, stirring, for 1-2 minutes or until heated through and the spinach has just wilted.
Serve with crusty bread, if using.