This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. White wine

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Pretty pasta with perfect prawns from the kitchens of  chrismukkah

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See what you folks think, this was relatively easy enough :3

Ingredients:

*optional

2 carrots, peeled, chopped and diced
1 large clove garlic, minced
1 small to medium sized onion, chopped
1 shallot, chopped
1/2 cup frozen petit green peas
1 box frozen spinach, cooked in the microwave then drained
1/2 bag of frozen pre-cooked shrimp
fresh chopped dill* (I had this leftover from the gravlax experiment- besides, dill and seafood go well together)
1/2 cup white wine*
1/2 cup of half and half
2 tablespoons grated parmesan
2 tablespoons of grated manchego cheese* (figured I would give this a try)
2 tablespoons olive oil
2 teaspoons corn starch

salt and pepper to taste
slices of fresh lemon

1 big pot of seasoned water (just add salt folks, thats it)
1 box of your favorite pasta (I used "Fusilli con buco", but, this would probably work better with a flat noodle like fettucine)

First- get the water going on your stove- thats going to take the longest anyways!

Then- in a big ol' saute' pan- put in the two tablespoons olive oil (or enough to coat the pan with), bring to high heat. You can tell when its ready when you put in a little piece of onion in there first.

Put in your onions, garlic and shallots, and saute' until they get translucent (about 3-4 minutes, if that), then turn down the heat to more of a medium-
and then throw in the carrots, frozen peas and the spinach.

As a reminder- make SURE you drain that spinach first, because if not, it is going to take MUCH longer to cook down, what with all of that "spinach water" in there XD

Stir frequently, adding salt and pepper to taste...then add the 1/2 cup wine with the 1/2 cup of half and half. Just let it cook down a bit more (another 5 to 10 minutes or so)...then add the cheese to thicken it up. If the sauce is still a bit loose, thats where the two teaspoons corn starch comes in. Cover, and let simmer...stir every once in a while...

THEN throw in the shrimp, which will have sort of thawed from being left out for a bit...by now that water on a separate burner should be boiling as well, and you can put in the pasta...

Just keep stirring the sauce until thick- if it gets TOO thick, just add more wine or something, and let the shrimp cook through :P

Then drain the pasta, put it in a bowl...top with the cooked sauce and veggies...

And put fresh chopped dill on the top, thats it !

Very good, and I think a splash of lemon helps here too :P

Serves 4 people or so :3

Rated mature for the wine folks :B

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Allergy warning – recipe contains shellfish & dairy products