Linguine with Prawns and Sun-Dried Tomatoes

Serves: 4 people

Ingredients:
350g (3/4 lb) linguine
8 asparagus spears (cut into 25mm pieces)
4 tbsp butter
110g or 1/2 cup onions (chopped)
2 tbsp chopped spring onions
300g prawns (peeled and de-veined, cut into small pieces)
6 sun-dried tomatoes (chopped thinly)
225g (1 cup) heavy cream
50g (1/4 cup) grated Parmesan or Pecorino Romano cheese

Method:

1. Cook the linguine in boiling water until 'al dente'. Drain and set aside.

2. To prepare the sauce, boil the asparagus for 2 minutes and then put to one aside. Then heat the butter in a large saucepan, add the onions and shallots and saut� until golden.

3. Next, add the cooked asparagus, sun-dried tomatoes and prawns into the saut�ed onions and cook until the prawns turn pink. Add the cream and cook over medium heat for about 2 minutes or until the sauce thickens.

4. Lastly, add the cheese and pasta to the sauce.

5. Stir well and serve.

Tip: Best served with your favourite drop of white wine and a sprinkly of parsley. Also you can use other seafood items, such as scallops, calamari or octopus, but remember not to overpower the dish with too much seafood.