Prawns spinach Rigatoni

Shrimp paste…enhancers all flavours. Pungent and robust


  1. 100 grams spinach
  2. 400 grams banana prawns
  3. 1 tbs shrimp paste
  4. 3 clove garlic
  5. 100 grams fresh flat parsley
  6. 50 grams fresh dill
  7. 1 tbs lime
  8. 50 grams unsalted butter
  9. 1/4 cup extra virgin olive oil
  10. 1 Pinch himalayan pink salt


  1. Devain prawns leave head and tail on for extra flavor

  2. Add shrimp paste

  3. Boil your water for pasta add salt once boiled then add pasta once boiled, remove once al dente

  4. Add prawns lightly fold through

  5. Reserve 1/2 cup pasta water to add to the remaining sauce and lightly simmer

  6. Add salt, cracked black pepper and spinach turn flame off allow to sit for a couple of minutes the add extra parsley to serve

  7. Add fresh herbs, hold a good amount of parsley to put on at the end

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